FILLET MIGNON FALL SALAD RECIPE
Fillet Mignon Fall Salad Recipe - colorful and delicious Autumn inspired salad, which makes the perfect light and nutritious lunch/dinner.
Servings: 1
Ingredients
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
Instructions
FOR THE DRESSING:
- In a small bowl combine all ingredients together and whisk. Set aside.
FOR THE FILLET:
- Preheat oven to 425 F.
- Season fillet with salt and pepper to taste.
- Heat oil in a cast iron skillet on the stove top over medium-high heat.
- Cook fillet for 2 minutes per side.
- 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.
- Remove from the oven, transfer fillet to a plate. Cover with aluminium foil and let it rest for 5-7 minutes. Slice.
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.
Notes
Cooking times can vary. You can also check the temperature of the meat and refer to this picture for more info.
Nutrition
Calories: 1310kcal | Carbohydrates: 27g | Protein: 36g | Fat: 119g | Saturated Fat: 35g | Cholesterol: 120mg | Sodium: 1301mg | Potassium: 958mg | Fiber: 5g | Sugar: 16g | Vitamin A: 910IU | Vitamin C: 28.6mg | Calcium: 56mg | Iron: 5.8mg