Beef Filet Tips Salad Recipe

Marinate the beef

In a medium bowl, combine 0.5 cup balsamic vinegar, 2 tbs olive oil, 1 tbs soy sauce, 1 tsp brown sugar, minced garlic, 1 tsp salt and 0.5 tsp black pepper. Add the filet tips and toss to coat. Cover and marinate in the refrigerator for 20–30 minutes (up to 2 hours).

Reduce balsamic for glaze

While beef marinates, pour the remaining 0.5 cup balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until syrupy and reduced by about half (approximately 8–10 minutes). Remove from heat and let cool slightly; this is your balsamic glaze. If using store-bought glaze, skip this step.

Cook the filet tips

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs neutral oil (or use a little of the reserved olive oil). Remove beef from marinade, letting excess drip off. Sear the filet tips in a single layer for 2–3 minutes per side for medium-rare (internal temp 130–135°F/54–57°C) or longer for desired doneness. Work in batches if necessary to avoid crowding. Transfer cooked beef to a plate and let rest 5 minutes. Toss rested beef with 1–2 tbs of the reduced balsamic glaze to coat lightly.

Prepare produce: wash and dry mixed greens and place in a large bowl. Core and thinly slice the apple (leave skin on for color). Thinly slice the cucumber and halve the cherry tomatoes. Add sliced apple, cucumber and tomatoes to the greens.

Toast almonds: in a dry skillet over medium heat, toast 0.25 cup sliced almonds, shaking the pan frequently, until fragrant and lightly browned (2–3 minutes). Remove from heat and cool slightly.

Assemble base: toss the greens and vegetables gently to combine and distribute ingredients evenly.

Make the vinaigrette

In a small jar or bowl, combine 2 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning.

Dress the salad: drizzle about half of the vinaigrette over the mixed greens and toss lightly to coat. Reserve the remainder to add to individual plates if desired.

Plate and finish: divide the dressed salad among 4 plates or two large bowls. Top each portion with the balsamic-glazed filet tips. Scatter toasted almonds and 0.5 cup crumbled blue cheese over the salads. If desired, drizzle an extra 1–2 tbs balsamic glaze over the beef and salad for additional sweetness and shine.

Serve immediately so the steak remains warm and the greens stay crisp.