Filet Mignon* Recipe
8oz prime tenderloin, arugula, Parmigiano, cherry tomatoes, balsamic
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Ingredients
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Meat
Salad
Dressing
Method
Preparation of Filet Mignon
- 1
Season the Filet Mignon
Generously season the 8 oz prime tenderloin filet mignon with salt and black pepper on both sides. Allow it to come to room temperature for about 30 minutes before cooking.
- 2
Cook the Filet Mignon
Heat a skillet over high heat and add a tablespoon of olive oil. Once the oil is hot, add the filet mignon to the skillet. Cook for about 4-5 minutes on one side until a nice crust forms. Flip the steak and cook for another 4-5 minutes for medium-rare (internal temperature of 130°F). Adjust time for desired doneness.
- 3
Rest the Filet Mignon
Once cooked, remove the filet mignon from the skillet and let it rest on a cutting board for about 5 minutes before slicing.
Preparation of Salad
- 4
Prepare the Salad
In a large bowl, combine the arugula and cherry tomatoes. Halve the cherry tomatoes before adding them to the arugula.
- 5
Add Cheese
Grate or shave the Parmigiano Reggiano and sprinkle it over the arugula and tomatoes.
Preparation of Dressing
- 6
Make the Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.
Assembly
- 8
Plate the Dish
On a serving plate, place a generous portion of the dressed arugula salad. Slice the rested filet mignon and place it on top of the salad or next to it, as desired. Serve immediately.