Spiced Pepper-Crusted Filet Mignon with Asparagus

Randy Mayor; Melanie J. Clarke

Garlic, a few spices, olive oil and a splash of brandy is all you really need to take Filet Mignon from really good to really great. The Asparagus will cook beautifully in the same pan as the steak, while soaking up all those delicious flavors.

Yield: 4 servings (serving size: 1 steak and 3 ounces asparagus)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 39%
  • Fat: 11.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 34.9g
  • Carbohydrate: 4.7g
  • Fiber: 1.2g
  • Cholesterol: 95mg
  • Iron: 5.1mg
  • Sodium: 367mg
  • Calcium: 36mg


  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon salt, divided
  • 12 ounces fresh asparagus, trimmed
  • 1 tablespoon cracked black pepper
  • 2 teaspoons brandy
  • 1/2 teaspoon garlic powder
  • 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
  • Cooking spray


  1. Preheat broiler.
  2. Combine minced garlic, olive oil, 1/4 teaspoon salt, and asparagus in a large bowl, tossing gently to coat.
  3. Combine 1/4 teaspoon salt, pepper, brandy, and garlic powder; rub evenly over steaks. Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness.
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