Jow - Recipe: Filet Mignon & Roasted Vegetables

Filet Mignon & Roasted Vegetables

A tender cut of meat & perfectly roasted veggies. What more could you ask for?!

Coline
5 minutesPrep time
50 minutesCook time
446 cal.Per serving
  

Utensils

Baking Dish, Oven, Peeler

recipe

Carrots (fresh)

Step 1

Preheat the oven to 375°F. Peel the carrots. Cut them in half lengthwise, then into thin slices.

Brussels sprouts

Step 2

Cut the stems off the Brussels sprouts. Slice each sprout in half. Then place them all in a colander & rinse under running water. Drain & set aside.

Yellow onion

Step 3

Peel the onion & cut it into quarters.

Step 4

Place all the vegetables in a baking dish. Add a drizzle of olive oil, salt & pepper. Mix & bake for 20 min at 375°F.

Dijon mustard
Pork (tenderloin)

Step 5

Meanwhile, brush the filet mignon with dijon mustard. Season with salt & pepper.

White wine

Step 6

After 20 min of cooking, remove the vegetables from the oven. Lay the filet mignon over top & douse it with the white wine. Return it to the oven & cook for another 30 min at 375°F.

Step 7

Remove the dish from the oven. Slice the filet mignon & serve. Yum!

Nutrition facts

Average estimated amount for one serving

Energy446 cal.
Fat24g
Carbohydrates18g
Protein38g

On average, one serving of the recipe "Filet Mignon & Roasted Vegetables" contains 446 Energy, 24 g of Fat, 18 g of Carbohydrates, 38 g of Protein.

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