Name: Pan-Seared Beef Filet with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 oz Beef filet; 1 cup Asparagus spears; 1 cup Red bell pepper; 0.25 tbsp Olive oil; 0.5 tsp Ghee; 1 sprig Fresh rosemary; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

469 calories

Protein: 43g; 36% of calories
Carbs: 17g; 14% of calories
Fat: 27g; 50% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears and sliced red bell peppers with half of the olive oil and a pinch of salt and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 12 to 15 minutes until tender-crisp.
Pat the beef filet dry with paper towels and season all sides generously with the remaining sea salt and black pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until just starting to smoke.
Place the filet in the skillet and sear for 3 to 4 minutes per side to achieve a deep golden crust for medium-rare.
Reduce heat to medium and add the ghee, fresh rosemary sprig, and smashed garlic clove to the pan.
Tilt the pan and use a spoon to continuously baste the beef with the melted ghee for 1 minute.
Remove the beef from the pan and let it rest for 5 minutes before serving alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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