Savory Steak Filet Salad
Posted by Oriana Shea on Monday, January 27, 2020 at 2:00 PM
By Oriana Shea / January 27, 2020
Comment
- Serves 4 People (Adjust quantities below accordingly if you are feeding more or less)!
- 2 Beef Tenderloin Filets (About 1 1/2" thick)
- 1/2 Bag of Mixed Butter Lettuce or Spring Mixed Greens
- 1/2 Bag of Baby Arugula
- 4-5 Compari or Pearl Tomatoes (quartered)
- 1/2 Persian Cucumber (peeled and sliced)
- 1 Ripe Avocado (sectioned and diced)
- 2 Hard Boiled Eggs (sliced)
- 1/2 C (approximately) Shaved Parmesan Cheese
- 1/4 C Good Extra Virgin Olive Oil
- 1/2-1 Squeezed Lemon Juice (to taste)
- Salt and Pepper to taste
---------------------------------------------------------------------------------------------------------------
- Cook your filets in a cast-iron skillet. Make sure the skillet is hot before you put the filets in. I start with searing them on one side for at least 5 minutes then turn them over and cook them until they are about 130-135 degrees on a cooking thermometer. This will be medium-rare. Cook more or less to taste depending on how you like them.
- Remove them from the heat when they are done and cover them to allow the fillets to rest for 5-10 minutes. While the filets are resting put your salad together.
- Add the lettuces, cucumber, tomatoes, and avocados to a large bowl with most of the shaved parmesan.
- Drizzle the olive oil, squeeze half a lemon first, add salt & pepper and toss. Don't over toss it or it will get soggy. Taste the lettuce to see if you need the other lemon half.
- Place the salad on the plates.
- Slice your filet and arrange 1/2 of the filet on each plate with the salad.
- Top with 1/2 of the sliced egg and add a little more of the shaved parmesan to garnish.
Click HERE To See the Full Episode On YouTube!
Post a Comment