πŸ₯©Filet Mignon with Garlic-Herb Butter & Toasted Pine Nuts

... served with a classic brown sauce and seasonal roasted vegetables.




πŸ“Έ Elegant, earthy, and unforgettable.

This Filet Mignon with Garlic-Herb Butter & Toasted Pine Nuts is the show-stopper you deserve tonight — served with velvety brown sauce and seasonal roasted veg. High-protein, naturally gluten-free, and restaurant-worthy in under 40 min!

πŸ‘¨‍🍳 Recipe below ⬇️
πŸ“Save for your next dinner party
🀝 Collab-friendly & local seasonal


πŸ“ Ingredients (Serves 2)

πŸ₯© For the Filet Mignon:

  • 2 filet mignon steaks (180–200 g each)
  • Salt & pepper
  • 1 tbsp olive oil
  • 1 tbsp butter (for searing)

🧈 For the Herb Butter Topping:

  • 2 tbsp unsalted butter (softened)
  • 1 garlic clove (minced)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp toasted pine nuts
  • Pinch of sea salt

πŸ₯• For the Veggies:

  • 2 carrots (halved)
  • 1 small broccoli head (cut in florets)
  • 6 cherry tomatoes
  • 1 tbsp olive oil
  • Salt & herbs to taste

πŸ₯£ For the Brown Sauce:

  • ½ cup beef broth
  • 2 tbsp cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Pepper to taste

πŸ”₯ Instructions

  1. Preheat oven to 200°C (390°F).
  2. Season steaks with salt & pepper. Sear on high heat in a skillet with oil & butter (2–3 min per side).
  3. Transfer steaks to oven for 6–10 min (depending on thickness & preferred doneness).
  4. Mix herb butter ingredients & spoon onto steaks while hot.
  5. Toss veggies with olive oil, salt & herbs. Roast in oven for 20–25 min.
  6. Make the sauce: In the same pan used for steaks, add broth, cream, mustard, and Worcestershire. Simmer until slightly thickened.
  7. Plate it up: Steaks topped with pine nut herb butter, side of sauce, roasted vegetables.

πŸ“Š Nutrition per Serving (approx.)

  • Calories: 620 kcal
  • Protein: 42 g
  • Fat: 45 g
  • Carbs: 10 g
  • Fiber: 3 g

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