Filet Mignon Salad
This Filet Mignon Salad combines a decadent filet Mignon with peppery arugula, caramelized mushrooms, fresh tomatoes, shallots and tangy balsamic dressing.
Servings: 2 servings
Calories: 288kcal
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