Chimichurri Filet Mignon
with Herby Potatoes, Zucchini & Roasted Peppers
You don’t even need to light your grill to enjoy this Argentinian steakhouse-inspired dish. Beef filet is marinated with peppercorns and herbs, then grilled and served over smoky, sofrito-inspired roasted peppers, onions, and squash. Rosemary and thyme-roasted potatoes round out the dish for that classic steak and potatoes combo. Drizzle everything with herby cilantro chimichurri for a bright, mildly spicy finishing touch.
Ingredients: Beef Tenderloin, Russet Potatoes (Russet Potatoes, Sodium Metabisulfite (Added To Maintain Color)), Zucchini, Yellow Squash, Red Bell Peppers, Green Bell Peppers, Olive Pomace Oil, Red Onions, Jalapeño Peppers, Cilantro, Garlic, Parsley, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Onions, Leeks, Sea Salt, Granulated Garlic, Granulated Onion, Black Pepper, Green Onions, Rosemary, Thyme, Smoked Black Pepper (Pepper, Smoke Flavor), Lemon Juice Concentrate
Nutrition Per Serving
HEATING OPTION 1 - MICROWAVE HEATING TIMES MAY VARY; REHEAT CONTENTS TO 165°F.
- Remove outer packaging and pierce plastic film a few times with a fork or sharp knife to vent. Remove cup. 2. Microwave on HIGH for 2 minutes. If needed, continue to heat in 30 second intervals until desired temperature is reached. 3. Let stand for 2 minutes. Carefully remove film. Transfer contents to a plate and enjoy!
HEATING OPTION 2 - CONVENTIONAL OVEN
- Adjust rack to middle position and preheat oven to 375°F. 2. Remove outer packaging and plastic film. Remove cup; add 2 oz water to empty compartment. 3. Place tray on a baking sheet and bake for 7 minutes. If needed, continue to bake for 2-4 more minutes or until desired temperature is reached. 4. Transfer contents to a plate and enjoy!
Nutrition Per Serving
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