Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes

The rich flavor of a Ribeye Filet meets the goodness of roasted tomatoes. It doesn't get much more delicious!

  • 45
    min
  • 4
    SERVINGS
  • 210
    Cal
  • 25 g
    Protein

Ingredients:

  • 4 beef Ribeye Filets, cut 1 inch thick (about 4 to 6 ounces each)
  • 2 cups red and yellow grape or cherry tomatoes, cut in half
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme leaves
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons lemon pepper

Cooking:

  1. Heat oven to 400°F. Combine tomatoes, oil, thyme, garlic and salt in medium bowl; toss to coat well. Arrange tomatoes, cut sides up, on metal baking sheet lined with aluminum foil. Roast in 400°F oven 30 to 35 minutes or until skins are wrinkled and begin to brown.

  2. Meanwhile, press lemon pepper evenly onto beef filets. Heat large nonstick skillet over medium heat until hot. Place filets in skillet; cook 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; season with salt, as desired.

  3. Serve filets with tomatoes.

205 CALORIES

0 % *

3g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

2.9 mg IRON

0 % DV

6.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 205 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 70 mg Cholesterol; 270 mg Sodium; 4 g Total Carbohydrate; 1 g Dietary Fiber; 25 g Protein; 2.9 mg Iron; 5.5 mg Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.3 mg Zinc; 29.6 mcg Selenium; 5.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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