Name: Loccino Italian Grill & Bars Cajun Filet Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 each beef filet mignon (about 1-1.5" thick); 2 tbs Cajun seasoning; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 1 tbs unsalted butter; 1 each garlic clove, smashed; 6 cups mixed salad greens (spring mix, arugula, baby lettuces); 1 each ripe avocado; 1 cup cherry tomatoes, halved; 1 each English cucumber, thinly sliced; 1 cup Gorgonzola cheese, crumbled; 0.25 cup red onion, thinly sliced (optional); 3 tbs extra-virgin olive oil; 1.5 tbs balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.5 tsp garlic, minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Method

Steak

Bring to room temperature

Remove filets from refrigerator 30 minutes before cooking. Pat dry with paper towels to ensure a good sear.

Season

Brush both sides of the filets lightly with olive oil. Evenly rub Cajun seasoning on all sides, then sprinkle kosher salt and black pepper over the steaks.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear

Place filets in the hot skillet without crowding. Sear undisturbed for 2.5–3 minutes to develop a brown crust. Flip and add butter and smashed garlic to the pan.

Finish to temperature

For medium-rare, continue cooking 2–3 minutes after flipping while spooning melted butter and garlic over the steaks (basting). Use an instant-read thermometer: 130°F (54°C) for medium-rare, 135°F (57°C) for medium.

Rest

Transfer filets to a cutting board and tent loosely with foil. Rest for 6–8 minutes so juices redistribute before slicing.

Balsamic Vinaigrette

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) until emulsified. Taste and adjust seasoning to preference. Set aside at room temperature.

Salad Assembly

Prepare vegetables and cheese

While steaks rest, place mixed greens in a large bowl. Halve cherry tomatoes, thinly slice cucumber, thinly slice red onion if using, and cut avocado in half, remove pit, peel and slice or cube. Add crumbled Gorgonzola to the bowl.

Dress the greens

Drizzle about 2 tablespoons of the balsamic vinaigrette over the greens and gently toss to coat. Reserve remaining vinaigrette for individual serving adjustments.

Slice the steak

Slice the rested filets against the grain into 1/4"–1/2" thick slices.

Compose the salad

Divide dressed greens among two plates. Arrange sliced avocado, tomatoes, cucumber, and red onion over the greens. Fan the sliced Cajun filets over the top and sprinkle remaining crumbled Gorgonzola. Drizzle additional vinaigrette to taste if desired.

Serve

Serve immediately while the steak is warm. Optional: grind extra black pepper over the finished salad.