Filet Mignon and Parmesan Salad
Filet Mignon and Parmesan Salad is one of our favorite main dish salads. I start this salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, and cucumbers. Finally, I top the salad vegetables with the sliced steak and shaved Parmesan cheese. And, I drizzle everything with my homemade Lemon 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 whole 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 Small Jar- I use this to shake up my vinaigrette.
The Ingredients Needed for Filet Mignon and Parmesan 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.
- Lemon Balsamic Vinegar- I bought this at a specialty oil and vinegar store. If you can’t find it, just use white 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 parmesan cheese.
If you like steak, you need to try this tender and tasty Filet Mignon and Parmesan Salad.
Filet Mignon and Parmesan Salad
Ingredients
- 4 filet mignon steaks
- 1 tbsp. vegetable oil
- ¼ tsp. each kosher salt and black pepper
- 1 cup sliced cucumbers
- 4 cups spring greens or other lettuce
- 1 cup halved cherry tomatoes
- ½ cup shaved Parmesan cheese
For the Lemon Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup lemon balsamic vinegar or white balsamic vinegar
- 1 tsp. honey
Instructions
- Toss together the lettuce, tomatoes, and cucumbers.
- For the dressing, place all the ingredients in a small jar and shake them together.
- 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. Top it all with the shaved Parmesan.
