Rosemary Beef Tenderloins with Feta Potatoes

RECIPESPLUS
8Ingredients
45Minutes
590Calories

Ingredients

US|METRIC
  • 1 1/4 pounds potatoes (peeled)
  • 4 sprigs fresh rosemary
  • 21 ounces filet mignon
  • 4 teaspoons canola oil
  • 1 zucchini (sliced)
  • 1 red pepper (deseeded, cut into strips)
  • 4 sprigs fresh thyme leaves (stripped from stems)
  • 3 1/2 ounces feta cheese (crumbled)
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    Directions

    1. Cook potatoes in boiling water for 20 mins. Drain and let cool.
    2. Place a sprig of rosemary on each steak and secure with butcher's twine. Heat 1 tsp oil in a frying pan. Sear steaks over high heat for 1 min per side. Reduce heat to medium, season and cook for another 4 mins, turning. Remove from heat, wrap in foil and let rest for 5 mins.
    3. Cut potatoes into wedges. Heat remaining oil in a large nonstick frying pan. Sauté potatoes over medium heat for 2 mins. Add zucchini and pepper. Sauté for 4 mins. Add thyme and season. Crumble feta over top. Serve with steaks.
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    NutritionView More

    590Calories
    Sodium15% DV370mg
    Fat57% DV37g
    Protein69% DV35g
    Carbs9% DV27g
    Fiber16% DV4g
    Calories590Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol125mg42%
    Sodium370mg15%
    Potassium1240mg35%
    Protein35g69%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A25%
    Vitamin C130%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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