Factor 75 Roasted Red Pepper Filet Mignon

Roasted Red Pepper Filet Mignon with Tortellini Primavera & Lemon Garlic Butter

This is a really good one.  They charge an extra $9, but it'd be twice that at a restaurant.  

You get a six-ounce filet, seared on the grill, then finished in the oven and served over a bed of roasted red peppers (bell peppers) with garlic.  Green and Red Bell Peppers are the same plants, but the red ones were allowed to ripen on the vine, giving them a more complex flavor.

The tortellini I really wish they'd serve just by themselves.  It was so good.  Served with a generous portion of herb butter spinach on top, this pasta could be a meal all by itself.  The pasta is made with brown rice flour to cut back on carbs.  I've yet to see them serve pasta made with semolina flour.

The only real drawback I can see is that you don't get to choose your cooking temperature on the steak, and I usually like mine rare to medium-rare, and this came medium-well.    The extra cooking time didn't damage the taste or the texture of the beef, though.  It was almost tender enough to cut with a fork. 

Nutrition Per Serving
Calories                    570kcal
Fat                            32g
Saturated Fat            12g
Carbohydrate            27g
Sugar                        6
Dietary Fiber            4g
Protein                    42g
Cholesterol            155mg
Sodium                    780mg

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