dinner
medium
high-protein
keto
paleo
gluten-free
low-carb
Pepper-Crusted Filet Mignon with Asparagus
30 minutes total
•2 servings
•425 cal/serving
Time Breakdown
Prep Time:10 min
Cook Time:20 min
Total:30 min
Nutrition (per serving)
Calories:425
Protein:45g
Ingredients
- ✓8 oz filet mignon (2 pieces)
- ✓2 tbsp cracked black pepper
- ✓1 tbsp olive oil
- ✓2 tbsp grass-fed butter
- ✓1 bunch asparagus (about 20 spears)
- ✓3 cloves garlic, minced
- ✓1 lemon, zested and juiced
- ✓Sea salt to taste
- ✓Fresh thyme
Instructions
Preparing the Steak
- Pat filets dry with paper towels
- Brush with olive oil and press cracked pepper firmly into all sides
- Season with sea salt
- Let rest at room temperature for 20 minutes
Cooking
- Heat cast-iron skillet over medium-high heat
- Add butter and let it brown slightly
- Sear filets for 4-5 minutes per side for medium-rare
- Add thyme sprigs to pan for extra flavor
- Remove and let rest for 5 minutes
Asparagus
- Trim woody ends from asparagus
- Toss with olive oil, garlic, lemon zest, salt, and pepper
- Grill or roast at 425°F for 10-12 minutes until tender-crisp
- Squeeze fresh lemon juice over asparagus before serving
Perfect Pairing: The peppery crust complements the tender, buttery filet perfectly!
Chef's Tips
- • Prep all ingredients before you start cooking for a smoother experience
- • Store leftovers in airtight containers for up to 3-4 days
- • Feel free to customize ingredients based on your dietary preferences
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