Filet Mignon with Roasted Rainbow Carrots

Lemon pepper does double duty in this simple plate, seasoning both a seared grass-fed filet mignon and a tray of sweet, caramelized rainbow carrots. A quick dill yogurt sauce adds a cool, tangy finish for dipping. It comes together in 35 minutes and makes a colorful, gluten-free dinner for one.

Total Time: 35 minutes

Servings: 1

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Filet Mignon with Roasted Rainbow Carrots Ingredients

• 1 5-ounce Pre grass-fed filet mignon steak

• 1 tablespoon olive oil, divided

• 1 teaspoon lemon pepper, divided

• 8 ounces rainbow carrots (about 6 small)

Dill Yogurt Sauce:

• ¼ cup plain Greek yogurt

• 1 teaspoon lemon juice

• 1 teaspoon fresh dill, chopped

Instructions:

1. Preheat oven to 400º F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Trim carrot stems and quarter carrots lengthwise. Toss with ½ tablespoon olive oil and ½ teaspoon lemon pepper and spread in a single layer. (Why: a single layer lets hot air circulate so carrots caramelize instead of steam.)

3. Roast 25 minutes, until tender and caramelized at the edges.

4. While carrots roast, pat filet dry and season all sides with remaining lemon pepper. (Why: removing surface moisture helps develop a deeper, browned crust.)

5. Heat remaining olive oil in a skillet over medium-high heat. Sear filet 4 to 5 minutes per side, until internal temperature reaches 125-130º F for medium-rare. (Why: internal temperature is the only reliable indicator of doneness.)

6. Rest filet 5 minutes. (Why: resting allows juices to redistribute, keeping the meat moist.)

7. Stir together Greek yogurt, lemon juice, and dill.

8. Serve filet mignon with roasted rainbow carrots and dill yogurt sauce for dipping.

Notes:

• For a Keto- and Whole30-friendly meal, skip the Greek yogurt dipping sauce.