• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Two Cups of Health

  • Home
  • Recipes
    • Breakfast
    • Salads
    • Soups
    • Appetizers
    • Dinners
    • Sides
    • Desserts
    • Poultry
    • beef
    • Pork
    • Seafood
    • Clarify Butter the Easy Way
  • Gardening
    • Starting a Chef’s Garden
    • Companion Planting Secrets for an Abundant Harvest
  • Natural Health
    • Can’t Sleep? These 10 Foods Can Help!
    • Experiencing Memory Loss? Try Blueberries
    • Diaphragmatic Breathing
  • Resources
    • Great Resources
    • Cooking Classes You’ll Love
    • Comparison of the Best Email Marketing Services
    • Knife Skills
    • Site Map
  • Contact Us
You are here: Home / Beef / Filet Mignon Salad

Filet Mignon Salad

April 9, 2021 by Pam

This Filet Mignon Salad combines a decadent filet Mignon with caramelized mushrooms, fresh tomatoes and the mild bite of shallots plus the tang of a delicious balsamic dressing. Date night dinner, anyone?  

Filet Mignon Salad

About Filet Mignon Salad

For those who love a great steak with caramelized mushrooms and a tangy side salad, this Filet Mignon Salad is for you.

I have to say I splurged on this filet, but when you consider that just 1 small filet happily can feed 2 people, then it’s not too bad.

I know I could have substituted a rib eye, but there’s  just nothing like a melt-in-your-mouth Filet Mignon for flavor.

And the really great thing, if you’re concerned about healthy recipes, is that the calorie count on a generous sized serving of this delicious salad is only 288 calories.

Decadence and low cal. Yes! 

So, let’s make it.

Filet Mignon Salad Pinterest Pin

Ingredients for Filet Mignon Salad

  • Filet Mignon steak
  • Sea Salt
  • Pepper
  • Butter
  • Vegetable oil
  • Rocket greens (Arugula)
  • Tomatoes
  • Shallot
  • Mushrooms
  • Dressing:
  • Olive oil
  • Balsamic vinegar
  • Honey
  • Dijon Mustard
  • Sea salt
  • Pepper

 

How to Make Filet Mignon Salad

I start with the mushrooms and let them caramelize in butter in an oven proof pan.

The important thing when you caramelize mushrooms is to put them in the pan when the butter has melted and then Don’t Move Them for the first 4 minutes or so.

If you can’t resist moving them early, they won’t caramelize as well.

Finally stir them and let them cook on the other side.

The whole cooking time will only take about  6-7 minutes before you remove them to a bowl.

Then I like to add the filet to that same pan with those wonderful drippings, so the filet can pick up that great mushroom flavor.

I discovered early that learning to make Filet Mignon steaks was so much more reasonable than buying them in an expensive Steakhouse restaurant. And Ina Garten was my teacher. 

She calls her recipe Steakhouse Steaks and that’s exactly what it is. You really can’t tell the difference between her recipe and a restaurant steak. Every bit of the flavor is right there and perfect. 

And the best thing about making them yourself is that you can control the sodium and exactly how well you like to have your steaks cooked. To me medium rare is cooked with the inside being pink and juicy. 

In restaurant-speak medium rare is browned top and bottom and very, very rare inside. Way too rare in my case, so I’ve had to send them back to the kitchen. 

So I don’t even order them anymore, I cook them instead.  

I use a little less seasoning than Ina does and I don’t add the cream  sauce but as far as how she cooks the filet, I think her method is perfect.

First, she sears her steaks in a hot oven proof frypan on every side…top, bottom, and all the sides for 2 minutes each for a total of 10 minutes and then places the pan in a 400 degree oven until medium rare.

She never said exactly how long that is, yet my estimation for you is around 12 minutes, which will be just slightly rare inside.

Keep in mind this is for medium, but if you prefer medium rare or medium well, you’ll need to adjust the time.

Check it with your meat thermometer (and cut into it) and when the steak is just almost the way you like it, remove it from the oven. 

At this point just cover it tightly with foil. It will continue to cook on its own for a little a bit. And as it rests, it also will be juicing up more.

As the steak rests, time to make the salad. 

Arugula is really a great choice because of its peppery flavor, which goes perfectly with the steak. Then simply add the caramelized mushrooms, the fresh tomatoes and the shallots.  

Next comes the dressing. The tang of balsamic vinegar goes wonderfully with the steak. 

Filet Mignon Salad

Simply add olive oil to some balsamic vinegar, the Dijon mustard, salt, pepper and a touch of honey to balance it.  Whisk it all up and pour enough of it on the salad to just lightly coat the ingredients.  

 

Filet Mignon Salad

Finally, slice the filet thinly and layer it around the edge. And that’s it! A perfect dinner that’s light and rich at the same time.  

If you liked this recipe, please leave a comment below and be sure and pin this on Pinterest! 

For more salad ideas, you might be interest in these:

Shrimp and Spinach Cobb Salad

Grilled Summer Salad

Filet Mignon Salad
Print Recipe
5 from 1 vote

Filet Mignon Salad

This Filet Mignon Salad combines a decadent filet Mignon with peppery arugula, caramelized mushrooms, fresh tomatoes, shallots and tangy balsamic dressing.
Prep Time5 mins
Cook Time28 mins
Total Time33 mins
Course: Main Dish
Cuisine: American
Keyword: Filet Mignon Salad
Servings: 2 servings
Calories: 288kcal
Author: Pam - Two Cups of Health

Ingredients

  • 3/4 Cup Mushrooms Sliced
  • 1 Tbsp Butter
  • 1 Tbsp Vegetable oil
  • 1/8 Tsp Sea salt
  • 1/4 Tsp Pepper
  • 1 5 oz Filet Mignon
  • 2 Tbsp Olive oil
  • 1 Tbsp Balsamic Vinegar
  • 1/4 Tsp Honey
  • 1/4 Tsp Dijon Mustard
  • 1/8 Tsp Sea salt
  • 1/8 Tsp Pepper
  • 7 oz Arugula
  • 3/4 Cup Cherry tomatoes Cut in half
  • 1 Large Shallot Sliced thin

Instructions

  • Preheat oven to 400 degrees F
  • Over medium heat add butter and mushrooms to an oven-proof frypan. Let mushroom set without disturbing for 3-4 minutes. Stir and allow to cook 2 more minutes and remove to a bowl.
  • To same frypan add oil and bring heat up to high. Sprinkle salt and pepper evenly over filet on both sides and and sear filet 2 minutes without disturbing. Turn filet over and sear 2 minutes. Holding filet with tongs also sear each side 1-2 minutes. Repeat this searing time on each side. Total time will be approximately 10 minutes.
  • Place pan in preheated oven until internal temperature of filet is 125-130 degrees (for medium rare), approximately 10-12 minutes. Remove from oven and cover tightly with aluminum foil and allow to set 10 minutes. Steak will continue to cook a bit and will juice up.
     
  • While steak is resting make dressing for salad: Add olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper to a small bowl and whisk until combined. 
  • Add rinsed and dried arugula to a large bowl. Top with caramelized mushrooms, tomatoes and shallots. Pour dressing over salad and lightly toss to coat all ingredients.
  • Cut filet into thin slices, layer over the top of the salad and serve.

Nutrition

Calories: 288kcal | Carbohydrates: 9g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 15mg | Sodium: 385mg | Potassium: 602mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2805IU | Vitamin C: 28.4mg | Calcium: 165mg | Iron: 2mg

 

Filed Under: Beef, Salads Tagged With: caramelized mushrooms, Filet, Filet Mignon, Filet Mignon Salad, mushrooms, recipe, salad, salad recipe, shallots, steak, tomatoes

Previous Post: « Scallop Salad with Grilled Artichokes
Next Post: Best Ever Smoked Chicken Salad »

Primary Sidebar

Hi!
I'm Pam, a self-confessed Foodie. I love creating delicious recipes that are nutritionally smart. I mean, delicious and healthy...what could be better? I am the author of "Natural Healing Foods” as well as several other books. Welcome to my kitchen! Read More…

A User Friendly Reference to Nature's Pharmacy

A User Friendly Reference to Nature's Pharmacy

Natural Healing Foods Reviews

“Pamela’s approach to healthy living and eating is unique in that she references Nature in a most refreshing manner.”

Read more……

Click here to buy on Amazon

Footer

Copyright ©2017-2022 CAVU Publishing LLC. All Rights Reserved.

Copyright © 2023 · Foodie Pro & The Genesis Framework

Cookies Anyone?
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT