POP Nutrition: Tangy Filet Mignon With Roasted Sliced Zucchini And Sweet Potatoes

Hi guys,

I have been feeling like having another steak – surprise, not 🙂 so. I also think that marinating really gives the meat nice flavor. So here is the Filet Mignon With Tangy Marinade. I also grilles zucchini and sweet potatoes to make this meal compete. Hmmm…hmmmm good.


  • 1 cup low-sodium vegetable broth
  • 1 tbs tamarind concentrate
  • 1/2 red onion diced
  • 1/2 cup white wine vinegar
  • 1 1/2 tsp pumpkin spice
  • 1/2 fresh squeezed lemon juice
  • 1 tsp ground peppers
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp mustard seed
  • 1 tsp celery seed
  • 1 tsp coriander
  • 1 tsp marjoram
  • 1 tsp oregano
  • 4 6 oz Filet Mignon stakes
  • green onions
  • olive oil
  • cilantro

Cooking Steps:

  1. Mix all marinade ingredients. Place a bowel and put in filet steaks. Leave in the fridge ideally over night or at least for 2-3 hours. Make sure that the meat is covers completely, if not flip them half way into the 2 hours.
  2. Broil or grill until desired temperature.
  3. Meanwhile slice zucchini and sweet potatoes and range on a cooking sheet.
  4. Sprinkle with olive oil, pepper, paprika, garlic powder, onion powder, coriander, marjoram. Roast for 25 min (230 C).  


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