Steakhouse Filet & Loaded Baked Potato
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 1
Behind the Recipe
This is my lighter steakhouse dinner for nights when I want a really good filet without turning dinner into an all-day project. The soy sauce and Kinder's steak seasoning give the filet plenty of flavor, while plain nonfat Greek yogurt makes the baked potato creamy without needing a heavy topping.
Ingredients
- 3.5 ounces cooked filet mignon
- 1 tablespoon soy sauce
- Kinder's steak seasoning, to taste
- 100 grams baked potato
- 1/4 cup plain nonfat Greek yogurt, such as Kirkland or Chobani
- 1/2 teaspoon butter
- 100 grams broccoli florets, about 1 heaping cup
- Salt and black pepper, to taste
Instructions
- Marinate the filet with the soy sauce and Kinder's steak seasoning while the oven or grill heats.
- Bake the potato until tender, then weigh out a 100-gram portion for the plate.
- Grill or pan-sear the filet to your preferred doneness. Let it rest for 5 minutes, then portion 3.5 ounces cooked.
- Steam or roast the broccoli until crisp-tender and season with salt and black pepper.
- Split the baked potato and top it with the butter, plain nonfat Greek yogurt, salt, and black pepper.
- Serve the filet with the loaded baked potato and broccoli.
40/400 Notes
- Weigh the filet after cooking for the closest match to the listed nutrition.
- A small potato portion leaves enough room for butter and Greek yogurt while keeping the full plate near 400 calories.
- Marinating time can be as short as 10 minutes or up to several hours in the refrigerator.
- Nutrition is approximate and will vary with the filet's trimming, the soy sauce, and the exact yogurt used.