Filet Mignon

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Filet Mignon

  Chef's Requested

  2 filet or 284g

• Pepper

  Spices, black

  1 tsp or 2g

• Broccoli

  Raw

  1 bunch or 608g

• Butter Flavor Granules

  Butter Buds

  1 serving or 2g

• Chives

  Raw

  1 tbsp chopped or 3g

• Sour cream

  Light

  ¼ cup or 58g

Directions

1. Preheat oven to 450 degrees. Wash and dry potatoes and pierce several times with a fork. Bake directly on oven rack until tender, about 45 minutes
2. After potatoes have baked for about 30 minutes, move them to bottom rack of oven and preheat broiler.
3. Lightly coat a broiler pan with cooking spray. Sprinkle filets with ground black pepper on both sides and place on the broiler pan.
4. Broil filets 3 inches from heat source for 4 minutes. Turn filets and cook about 3 more minutes for rare, 5 more minutes for medium and about 7 more minutes for well done.
5. While the filets are cooking, fill a medium saucepan with about 1 inch of water and place over high heat. Add broccoli and bring to a boil. Cover and steam until crisp-tender, about 7 minutes.
6. Place a portion of filet mignon, a portion-sized baked potato and a serving of broccoli on each plate. Slice potatoes open and top with Butter Buds, chives and a dollop of sour-cream. Serve and enjoy!
7. *Filet mignon is arguably the most tender and flavorful cut of beef. Unfortunately, it's also the most expensive. And, it does have more fat and calories, ounce for ounce, than other kinds of steak. Still, it is delicious and packed with quality proteins, B vitamins and creatine. All in all, it's a-okay to eat this meal and savor the flavor. (Just don't eat it every night.)

Similar Foods

• Simple Filet Mignon
• Filet Mignon in Mushroom Sauce
• Balsamic Red Wine Glazed Filet Mignon
• Filet Mignon with Rich Balsamic Glaze
• Porcini-Crusted Filet Mignon with Fresh Herb Butter
• Steak au Poivre