Filet Mignon With Arugula Salad

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
Serves:
Yields:
Units:

ingredients

directions

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

@Julie421511
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@Julie421511
Contributor
"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!"
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  1. 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!
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