Filet Mignon, Citrus, Mint, and Cilantro Salad
Filet Mignon, cucumbers, tomatoes, lettuce, and red onion all tossed with a citrus mint vinaigrette.
Equipment
- cast iron skillet
- instant read meat thermometer
Ingredients
- 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
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