Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Celebrate Father’s Day this weekend a with a juicy grass-fed steak over a delicious mix of veggies! Try this easy-to-follow recipe for a heart healthy, and delicious steak meal.
Grass-fed beef is high in omega-3 fatty acids, which play a large role in reducing the risk of cancer and help to fight off omega-6 fatty acids that interfere with thyroid function. CLA is another important fatty-acid found in grass-fed beef that is known to assist in fat loss. It’s also rich in Vitamin E and antioxidants, which protect the body from oxidative stress that typically causes inflammation and degeneration of tissue.
fl oz mlgrass-fed filet mignontwo 4-oz filets
1zucchinichopped to 1 inch cudes
lbs gasparaguschopped to 1 inch pieces
tbsp mlextra virgin olive oil
tbsp mlcoconut oil
tbsp mllemon zest
sea saltto taste
ground black pepperto taste
Preheat oven to 475 degrees F.
Season the filet mignon with salt and pepper on both sides and allow the meat to sit at room temperature for 30 minutes before cooking.
Heat 2 Tbsp of coconut oil over medium heat in a large pan. Add asparagus to the pan and stir occasionally for 5 minutes.
Add zucchini and season with salt and pepper, to taste. Cook over medium for 10 minutes, or until tender, stirring occasionally. Remove veggies from pan and set aside.
Zest lemon then set aside.
Mix well or blend parsley, ½ tbsp lemon, 1 Tbsp olive oil, 1 tsp salt, 1 tsp pepper. Set aside in a small bowl.
Heat 2 Tbsp of olive oil in a skillet to medium-high heat. Lightly place the filets in the olive oil and sear for approximately two minutes per side, until golden brown.
Immediately move the skillet to the oven and cook for two to three minutes for rare, four to five minutes for medium cooked steak (transfer to cookie sheet before placing the filets in the oven if you are not using an oven safe skillet).
Remove the steak and let it rest for 10 minutes.
Mix in lemon zest with cooked veggies. Serve steak over veggies, once the filets have cooled. Drizzle parsley and lemon mix over the filets and enjoy!
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Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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Join The Myers Way® movement that has helped over 1.2 MILLION people in 120+ countries. When you sign up, you’ll receive a full-color, 59-page eBook filled with delicious, simple recipes that will tempt your taste buds.
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