Fillet Mignon Fall Salad Recipe – colorful and delicious Autumn inspired salad, which makes the perfect light and nutritious lunch/dinner.
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FOR THE FILLET: – one 6 oz fillet mignon – salt and pepper to taste – 1 tbsp vegetable oil FOR THE SALAD: – 2 cups mixed greens – 2 tbsp pomegranate seeds – 1/2 apple — , chopped – 2 tbsp chopped hazelnuts – 2 tbso crumbled blue cheese – chopped red onion FOR THE DRESSING: – 4 tbsp olive oil – 1 tbsp balsamic vinegar – 1/2 tsp salt – 1/8 tsp black pepper – 1.2 tsp chopped fresh thyme
1 servings
30 mins
Immediately transfer pan to the oven and cook for 6 to 9 minutes, depending on the desired doneness. 7 minutes for rare, 8 medium-rare and 9 medium. Alternatively, check the temperature of the meat. Temperature may vary depending on the size of the fillet.