Steakhouse Filet & Loaded Baked Potato

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

Some links above are Amazon affiliate links — as an Amazon Associate we earn from qualifying purchases. See our disclosure.

Instructions

1. Marinate the filet with the soy sauce and Kinder's steak seasoning while the oven or grill heats.
2. Bake the potato until tender, then weigh out a 100-gram portion for the plate.
3. Grill or pan-sear the filet to your preferred doneness. Let it rest for 5 minutes, then portion 3.5 ounces cooked.
4. Steam or roast the broccoli until crisp-tender and season with salt and black pepper.
5. Split the baked potato and top it with the butter, plain nonfat Greek yogurt, salt, and black pepper.
6. 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.