Filet Mignon and Parmesan Salad
Filet Mignon, shaved parmesan cheese, cucumbers, cherry tomatoes, and spring greens all tossed with a lemon balsamic vinaigrette.
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.
Nutrition
Calories: 540kcal
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