Filet Mignon and Feta Salad
Filet Mignon and Feta Salad is one of our favorite main dish salads. I start this easy and healthy steak salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, red onions and cucumbers. Finally, I top the salad vegetables with the sliced steak and feta cheese. And I drizzle everything with my homemade Fig Balsamic Vinaigrette. We like this salad for several reasons. First of all, I like that I can make this entire salad in just thirty minutes. Secondly, I like that this salad can be made ahead of time. I like to make the steak and salad ahead of time. Then, I just add the dressing right before serving it. And, lastly, we all love the tender steak and delicious salad.
THE EQUIPMENT I USED
- A Cast Iron Skillet- I like to cook my steaks in a cast iron skillet. But, you can use any skillet.
- An Instant Read Meat Thermometer- I highly recommend using this to check the temperature of your meat.
- A Salad Spinner- Use this to get your lettuce nice and dry. If your lettuce isn’t dry, the dressing won’t cling to the leaves properly.
- A Food Processor- I use this to make my vinaigrette.
THE INGREDIENTS NEEDED FOR FILET MIGNON AND FETA SALAD
- Filet Mignon- I used filet mignon, but you can use any steak that you like. Filet mignon happened to be on sale at my market. Otherwise, I might have used a different steak.
- Spring Greens- You can use any lettuce that you like, but I prefer the mixed spring greens for this salad.
- Fig Balsamic Vinegar- I bought this at a specialty oil and vinegar store. If you can’t find it, just use balsamic vinegar.
HOW I MADE MY SALAD
- First, I cooked my steak. Use the thermometer to test for doneness.
- Then, while the steak cooked, I mixed up the vinaigrette.
- Finally, I topped the salad with the sliced steak and shaved feta cheese.
If you like steak, you need to try this tender and tasty Filet Mignon and Feta Salad.
Filet Mignon and Feta Salad
Ingredients
- 4 filet mignon steaks
- 1 tbsp. vegetable oil
- ¼ tsp. each kosher salt and black pepper
- 1 cup sliced cucumbers
- ¼ cup diced red onions
- 4 cups spring greens or other lettuce
- 1 cup halved cherry tomatoes
- 1 cup feta cheese, cut into bite-sized cubes
For the Fig Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup fig balsamic vinegar
- 1 tsp. honey
- ¼ tsp. each kosher salt and black pepper
Instructions
- Toss together the lettuce, tomatoes, onions, feta and cucumbers.
- For the dressing: pour the vinegar, honey, and salt and pepper in a food processor. Process to combine and then drizzle in the oil, pulsing to combine. Or you could shake all the ingredients together in a jar.
- Season the steaks with the salt and pepper and brush them with the oil.
- In a cast iron skillet, on medium high heat, cook the filets until they reach a temperature of 145 degrees for medium rare. Let the steak rest ten minutes, and then slice it thinly and lie it on top of the vegetables. Add in as much dressing as you like.
