Roasted Filet Mignon with Baked Yam

Roasted Filet Mignon with Baked Yam

Prep Time

 

Cook Time

 

Serves

 

This recipe courtesy of Chef Phillip Andriano of Chef’s Diet®. It’s part of an all-day Father’s Day menu devoted to maintaining a balanced diet.

As with all Chef’s Diet meals, it contains a 40-30-30 balance, with 40% carbs, 30% protein and 30% fats.

Click here to check out the rest of the menu.

Ingredients

  • 4 ounce beef filet, center cut and defatted
  • 1 yam
  • 1 cup green beans
  • 1 teaspoon shallots, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon cinnamon
  • Salt & pepper, to taste
  • 1 teaspoon olive oil
  • 1 teaspoon non-fat sour cream

Preparation

  • 1 In a pot boil green beans al dente and reserve.
  • 2 Marinate the beef filet in the Worcestershire sauce for at least 1 hour.
  • 3 In a sauté pan, griddle on both sides of the filet until desired tenderness is reached.
  • 4 In the same pan add the olive oil and sauté the shallots with the cooked green beans.
  • 5 In the same pan add the olive oil and sauté the shallots with the cooked green beans.
  • 6 Bake the yam in a 350°F oven for 20 minutes or until tender, cut in half and serve with the sour cream and cinnamon.

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