Beef Filet Mignon Steak Salad with Balsamic Vinaigrette
"A salad of steak that melts into your mouth over crisp leafy greens with veggies and a balsamic salad dressing."
-- @allweeat-com
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.


Cook time 10mins
Serves or Makes: 8


  • 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


  • 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.

More from @allweeat-com