Filet Mignon with Asparagus and Baked Sweet Potato
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • salt and pepper
  • ¼ cup extra virgin olive oil, plus extra tablespoon for drizzling
  • 2 petite filet mignon steaks (approximately 6 oz each), or your favorite cut of steak
  • 1 bunch asparagus, trimmed
  • 2 sweet potatoes, scrubbed
  1. Make the marinade: combine balsamic vinegar, honey, dijon mustard, garlic, and a pinch of salt and pepper in a small bowl. Slowly drizzle extra virgin olive oil, whisking constantly until combined.
  2. Cut chicken into three even portions.
  3. In a covered dish or Ziplock bag, pour marinade over filets making sure they're evenly coated, and refrigerate for at least 1 hour, up to 1 day. Make sure to take your filets out of the refrigerator 30 minutes prior to cooking, bringing them to room temperature.
  4. Preheat oven to 400 degrees.
  5. Pierce scrubbed potatoes with a fork several times and bake 1 hour.
  6. Meanwhile, heat your grill to high heat. Pat steaks dry, and season with salt and pepper.
  7. Place the steaks on the grill and cook until slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  8. Transfer the steaks to a cutting board or plate, tent loosely with aluminum foil and let rest while you cook the asparagus.
  9. Place asparagus on grill, and let cook 5-7 minutes.
  10. Plate one filet with half the asparagus and a baked sweet potato. Enjoy!
Recipe by Ally's Cooking at