"A salad of steak that melts into your mouth over crisp leafy greens with veggies and a balsamic salad dressing."
Beef Filet Mignon Steak Salad with Balsamic Vinaigrette
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This salad is a hearty meal with tender slices of filet mignon, cherry tomatoes, cucumbers, feta cheese, and a balsamic vinaigrette on top of a bed of crisp greens. It can be served as a fancy lunch or a full dinner and is flavorful and satisfying.
Jump to Section
- Recipe Card
Cook time 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 tablepoons balsamic vinegar
- 4 tablespoon olive oil
- 1 tablespoon grainy dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper, to taste
- 5 ounces leafy green salad mix
- 12 cherry tomatoes, sliced in half
- 2 medium cucumbers, sliced `
- 1/2 red onion, thinly sliced
- 3 radishes, thinly sliced
- 1/4 cup crumbled feta cheese
- 8 ounces filet mignon
- 2 tablespoon olive oil
Method
Step 1
Take the filet from the fridge and let it rest for 30 minutes. Pat it dry with a paper towel.
Step 2
Preheat the oven to 450˚F. Heat the cast iron skillet over medium-high heat. Add the oil.
Step 3
Season the steak with salt and pepper.
Step 4
Place steak in the skillet and cook for 2-3 minutes till golden crust forms. Flip the steak and cook for 2 minutes more.
Step 5
Transfer the cast iron skillet to the oven (must be sure that the skillet is oven safe) and cook in the oven for 7 minutes. You should get a medium-rare steak as a result.
Step 6
Transfer the steak to a cutting board, and let it rest for 10-15 minutes. Then slice.
Step 7
Cut cherry tomatoes into halves, slice cucumbers, radishes, and onion.
Step 8
Mix all ingredients for the salad dressing.
Step 9
On a serving plate, mix leafy greens, tomatoes, cucumbers, radishes, and onion. Toss with half of the dressing. Top the salad with a filet and crumbled feta, and add the rest of the dressing.