Baked Potato

• Adding a starchy spud as a side dish is a way to make your meal more filling. After all, a 3-oz. portion of filet mignon only boasts 164 calories. Baked potatoes are also surprisingly simple to make. After preheating your oven to 350 degrees Fahrenheit, prick your potatoes with a fork and allow them to bake for 60 to 75 minutes until fork tender. Those looking for a "loaded" baked potato might add butter, sour cream, crumbled bacon, cheddar cheese and chives on top.

Sauteed Mushrooms

• The earthy, toothsome texture of mushrooms makes for a bold side dish alongside filet mignon. Ingredients range from the simple to the sophisticated but are generally prepared the same way. After mushrooms are washed and patted dry, they are placed in a skillet over medium-high heat with a pat of butter or olive or canola oil. Other ingredients such as white wine, garlic, salt and pepper are added as the mushrooms saute for about five minutes until they are browned and tender.

Sauteed Spinach

• Rich in vitamins K and A, folate and iron, this leafy green will pack a punch of flavor on your plate when sautéed on the stovetop. After heating 2 tablespoons of olive oil over medium-high heat, place two large bunches of into the skillet. Season with salt and pepper and allow the spinach to cook for about two minutes, stirring frequently. You'll notice what seems like a large amount of spinach will quickly shrink and wilt down to a fraction of it's former self in the skillet. Some recipes also call for sliced garlic cloves and even red pepper flakes for added kick. Serve the sautéed spinach hot to your guests.

Roasted Tomatoes

• Full of the antioxidant lycopene that has been shown to aid in bone health, roasted tomatoes, also make for a delicious side dish bursting with flavor. After coating the your tomatoes with olive oil, salt and pepper by lightly tossing them in a bowl, roast them for 15 minutes at 450 F in an oven-safe skillet until they are fork tender or burst. Some recipes call for drizzling Worcestershire sauce or aged balsamic vinegar over them just before serving. You may also garnish with fresh Italian herbs such as basil or oregano.