Filet Mignon and Feta Salad
Filet Mignon, feta cheese, cucumbers, cherry tomatoes, and spring greens all tossed with a fig balsamic vinaigrette.
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.
Nutrition
Calories: 540kcal
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