Fillet Mignon Fall Salad Recipe – colorful and delicious Autumn inspired salad, which makes the perfect light and nutritious lunch/dinner.

Fillet Mignon  Fall Salad




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

Step 1

FOR THE DRESSING: In a small bowl combine all ingredients together and whisk. Set aside.

Step 2

FOR THE FILLET: Preheat oven to 425 F. Season fillet with salt and pepper to taste.

Step 3

Heat oil in a cast iron skillet on the stove top over medium-high heat. Cook fillet for 2 minutes per side.

Step 4

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.

Step 5

Remove from the oven, transfer fillet to a plate. Cover with aluminium foil and let it rest for 5-7 minutes. Slice.

Step 6

FOR THE SALAD: Place mixed greens in a salad bowl. Add pomegranate seeds, hazelnuts, onions, chopped apple, blue cheese and fillet. Pour dressing on top.