Grilled Filet Mignon with Vegetable Recipe

By QualityFood

  • 30minutes
  • 4 servings
  • Overview
  • Ingredients
  • Substitutions
  • Directions

You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.

  • 1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 16 cherry tomatoes
  • 1 bunch of asparagus
  • 1 medium potato
  • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 500g  filet mignon steak, cut into 4 pieces

There is nothing better than a perfectly cooked filet mignon served with potatoes and a green veggie. A potato mash, potatoes wedges or baked potato can also be a nice substitution side too. As for the greens,  beans, or roasted Brussels sprout are the perfect veggies to complete the meal. If you want to top your steak with a sauce, I recommend blue cheese and a maple bacon jam, herbed butter, or bordelaise.

    Step 1

    Preheat grill to high.

    Step 2

    Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, potato, asparagus, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight skewers. Drizzle the vegetables and steak with the reserved marinade.

     Step 3

    Grill the steak 4 to 6 minutes per side for medium. Grill the vegetables, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

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    (101.06 per serving)

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    From Turkey


    From India

    Red Onion


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