Filet Mignon With Arugula Salad

Submitted by Julie421511

"Yet to try this, but I am dying to! I received some Omaha Steaks for Christmas and am looking for a way to cook the tenderloins in the kitchen and not on the grill (darn winter!) I am posting this for safekeeping, but feel free to try it out. This is from Cooking Light Jan/Feb 2009 edition. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 4 steaks
• Serves: 4

ingredients

• 4 (4 ounce) beef tenderloin steaks, trimmed
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon black pepper, divided
• 2 teaspoons butter
• 1⁄2 cup prechopped red onion
• 1 (8 ounce) package presliced cremini mushrooms
• 2 tablespoons fresh lemon juice
• 1 (5 ounce) bag baby arugula

directions

1. Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray.
2. Sprinkle beef with 1/4 teaspoon salt 1/8 teaspoon black pepper.
3. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.
4. Remove beef from pan; keep warm.
5. Melt butter in pan; coat pan with cooking spray.
6. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion and mushrooms to pan.
7. Saute 4 minutes or until mushrooms release their liquid.
8. Combine lemon juice and arugula in a large bowl.
9. Add mushroom mixture to arugula mixture; toss gently to combine.
10. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.