Props to Kevin for creating this super-healthy recipe for filet mignon. For our version (shown in the photo), we liberally salted and properly pan-seared the gorgeous beef tenderloin from Da-Le Ranch with a butter baste, rare to perfection. No matter how you choose to cook your meat, be sure to consume animals that are raised naturally, organically, humanely, and honestly, when you can and as much as you can. 

Preheat oven to 400°F

Fill a large pot with 3 cups of water and bring to boil. Add sweet potatoes to boiling water and cook for 20 minutes or until tender.

Heat an oven-safe skillet over medium-high heat and add 1 tablespoon oil. *Feel free to use a sodium-free rub for added flavor or add salt and pepper to taste on the raw steak. Place meat in hot pan and cook filet on one side until nicely seared, about 3 minutes; flip and immediately place in the oven for 12 additional minutes or until preferred doneness is reached.

Heat another skillet over medium-high heat and add Swiss chard and 1 tablespoon oil. Saute for 3–5 minutes. Season the Swiss chard with a sprinkle of salt and pepper.

Plate finished filet with Swiss chard and sweet potatoes and devour at once.