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!
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INGREDIENTS
Nutrition- 4
- 1⁄2
- 1⁄4
- 2teaspoons butter
- 1⁄2cup prechopped red onion
- 1(8 ounce) package presliced cremini mushrooms
- 2tablespoons fresh lemon juice
- 1(5 ounce) bag baby arugula
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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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