Tuscan-Style Filet Mignon With Grilled Veggies Recipe

If you are on phase 2 or phase 3 and are craving steak, try this Ideal Protein Tuscan-Style Filet Mignon With Grilled Veggies recipe.


If you are on phase 2 and are craving steak, or have BBQ plans and are looking for a weight loss-friendly recipe, try this Ideal Protein Tuscan-Style Filet Mignon with Grilled Veggies recipe.


1 teaspoon rosemary leaves, chopped

1 teaspoon grated lemon zest

1 garlic clove, minced

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper, plus more to taste

2 (5-ounce) filets mignons or 10 ounces flank steak, trimmed

3 cups baby bell peppers

2 small ears of sweet corn

1 cup cremini mushrooms, halved if large

8 whole green onions

1 teaspoon olive oil

1 teaspoon Italian seasoning


Prepare an outdoor grill for medium- to high-heat cooking or heat a grill pan over medium-high heat.

Stir the rosemary, lemon zest, garlic, salt, and black pepper in a small bowl. Rub the mixture over both sides of the steaks.

Toss the bell peppers, corn, mushrooms, and green onions in a large bowl with the oil and Italian seasoning. Place the steaks and vegetables on the grill rack and grill for 4 to 5 minutes.

Transfer the green onions to a plate. Turn the steaks and remaining vegetables and grill until an instant-read thermometer inserted into the side of the steaks registers 145 degrees F for medium and the vegetables are lightly charred, about 4 minutes.

Transfer the steaks and vegetables to the plate with the green onions. Season to taste with salt and pepper, if you like.


This recipe is from the Ideal Protein cookbook. Available from the clinic online store.

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