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Grilled Filet Mignon with Vegetable Kebabs

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.1 (29 votes)

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.



READER'S COMMENT:
"Very good if you don't like zucchini or mushrooms substitute red/yellow or orange bell pepper in place it goes well with the rest of the ingredients... "
Grilled Filet Mignon with Vegetable Kebabs Recipe

Ingredients

  • 1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 16 cherry tomatoes
  • 10 ounces white mushrooms, stemmed
  • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

Preparation

  1. Preheat grill to high.
  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, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
  3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

Tips & Notes

  • Make Ahead Tip: Equipment: Eight 10-inch skewers (see Tip)
  • Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

Nutrition

Per serving: 283 calories; 15 g fat (4 g sat, 8 g mono); 74 mg cholesterol; 10 g carbohydrates; 28 g protein; 3 g fiber; 366 mg sodium; 920 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Zinc (33% dv), Iron (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 4 lean meat



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