Ingredients 4 1 1 1 x 8oz 2 2 Tbsp 1 x 7oz slices of zucchini bunch of asparagus, trimmed eggplant, sliced Summer Fresh Roasted Red Pepper Dip 8oz (250g) filet mignon steaks salt & pepper, to taste Summer Fresh Artichoke & Asiago Dip Summer Fresh Greek Couscous Salad 4 1 1 1 x 227g 2 30 mL 1 x 200g

Directions

1. In a large bowl, mix zucchini, asparagus, eggplant, and Roasted Red Pepper Dip. Cover and let marinade for 10 to 15 minutes.

2. Season filet mignon with salt & pepper to taste. Heat oiled pan of high until smoking. Sear both sides of each filet mignon, about 2 minutes per side each. Remove to a plate and allow to cool.

3. Roast filet mignon in a 375°F (190°C) oven on a baking sheet for 5 minutes. Remove from oven and add vegetables to baking sheet. Return to oven and roast meat and vegetables for 15 minutes.

4. Remove vegetables from baking sheet and keep warm in a covered casserole. Add 1 Tbsp of Artichoke & Asiago dip to the top of each filet mignon. Return to over and roast for an additional 5 minutes, or until Artichoke & Asiago dip is bubbling.

5. Remove meat from oven, and serve on a bed of Greek Couscous (3.5 oz/100g per plate) next to roasted vegetables on a plate.

Serves 2. Enjoy! WARNING! Artichoke & Asiago dip on filet mignon will be hot! 

• Filet - Beef Tenderloin
• Summerfresh Dips