Succulent Filet in a Field of Greens

Name: Succulent Filet in a Field of Greens
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); olive oil; fresh wild mushrooms; garlic; fresh thyme; cherry tomatoes; white wine viniagrette; baby spring lettuce mix

25

Minutes

4

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

4 beef Tenderloin Steaks, cut 1 inch thick
1 tablespoon olive oil
3 cups assorted wild mushrooms (such as Cremini, Oyster, Shiitake, Enoki and Morel)
3 teaspoons minced garlic, divided
1 teaspoon chopped fresh thyme
2 cups red and/or yellow cherry tomatoes, cut in half
2 tablespoons champagne or white wine vinaigrette
1/2 cup mixed baby salad greens

Preparation

Step 1

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

Cooking Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
Step 2

Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef Tenderloin Steaks. Place steaks in same skillet over medium heat; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter.
Step 3

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.
Step 4

Season steaks with salt and pepper, as desired. Serve with salad.

Nutrition Information

Nutrition information per serving: 273 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 67 mg Cholesterol; 182 mg Sodium; 8 g Total Carbohydrate; 2.4 g Dietary Fiber; 27 g Protein; 2.5 mg Iron; 10.6 mg NE Niacin; 0.7 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.1 mg Zinc; 30 mcg Selenium; 126.4 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Filed Under:

Salads Steaks

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