A Perfect Feast

Filet Mignon, Citrus, Mint, and Cilantro Salad features tender marinated steak with a refreshing Thai inspired salad and dressing. This dish has Thai flavors but uses ingredients found in every supermarket.

The Equipment You’ll Need

• A meat thermometer- an instant read thermometer, is in my opinion, a necessity for cooking steak. My family likes their steak fairly well done, so I like to cook my steak until it’s 160 degrees in the middle.
• A cast iron skillet- I feel a cast iron skillet is the best way to get a nice brown and tasty crust on my steak. But, you could use any skillet.

The Ingredients for Filet Mignon Citrus, Mint, and Cilantro Salad

• Fish Sauce- This comes in a bottle and can be found in the Asian aisle of your market. It smells quite strong and for a long time I was afraid to use it. But, be assured this recipe uses just a tiny bit, and really just imparts a salty flavor. Don’t let the fishy odor frighten you.
• Filet Mignon- You could use whatever steak you prefer, but I used filet mignon since it’s a family favorite.
• Fresh mint and cilantro- These add really great flavor to the salad.

How I Made this Salad

• First, I marinated the steak.
• Then, I went out to do some shopping and started to cook the steak in my cast iron skillet.
• While the steak cooked I prepared the salad and the dressing.
• I actually made one steak earlier in the day (so I could take its picture), and one steak right before dinner. I microwaved the earlier one, to warm it up, and no one even noticed it wasn’t freshly cooked.

This is a really great summer salad, because it’s very cool and refreshing on a hot day. As I said earlier, this salad has Thai flavors, but uses ingredients you can find at any supermarket. A lot of Thai recipes call for lemongrass but I can never find it. So, I instead substituted the lemon and lime zest. I hope you’ll try this delicious, flavorful Thai-inspired Filet Mignon, Citrus, Mint, and Cilantro Salad.

Filet Mignon, Citrus, Mint, and Cilantro Salad

Filet Mignon, cucumbers, tomatoes, lettuce, and red onion all tossed with a citrus mint vinaigrette.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Marinating time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 540 kcal

Equipment

• cast iron skillet
• instant read meat thermometer

Ingredients

  

1x2x3x

• 4 filet mignon steaks
• 1½ cups cilantro leaves
• 2 tbsp. minced garlic
• 1 tbsp. fish sauce
• 1 tsp. cayenne pepper
• 1 tsp. paprika
• 1 tbsp. soy sauce
• 2 tbsp. brown sugar
• 1 sliced English cucumber
• 4 cups romaine lettuce
• ½ cup sliced red onion
• 2 sliced scallions
• ½ cup mint leaves
• ¼ cup chopped peanuts
• 1 cup sliced tomatoes

For the Citrus Mint Vinaigrette:

• ¼ cup extra virgin olive oil
• ½ cup lime juice
• 1 tbsp. mint leaves, chopped
• 2 tbsp. honey
• 1 tbsp. each of lemon and lime zest
• 1 tbsp. minced garlic

Instructions

 

• Marinate, for about two hours, the steak in one cup of the cilantro, the garlic, one tablespoon of the fish sauce, cayenne, brown sugar, soy sauce and paprika.
• Toss together the lettuce, cucmbers, onion, scallions, mint, the rest of the cilantro, the tomatoes, and peanuts.
• For the dressing, place all the ingredients in a small jar and shake them together.
• In a cast iron skillet, on medium high heat, cook the filet until it reaches a temperature of 145 degrees for medium rare. Let the steak rest ten minutes, and then toss it with the vegetables. Add in as much dressing as you like.

Nutrition

Calories: 540kcal

Keyword chicken salad, filet mignon

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