Tasty Beef Recipes | Succulent Filet in a Field of Greens
The meal fit with our typical dinner eating style; it had something for everyone. My Middle One loved the garlicky rub on the filet while hardly a word was heard from My Oldest as she devoured the filet and mushrooms. I enjoyed the combination of the warm mushrooms with the cool salad greens along with the charred filet. 

Ingredients For Succulent Filet in a Field of Greens

  • 1 tablespoon olive oil
  • 1 8-ounce package mushrooms, sliced
  • 1 1/2 teaspoons garlic powder, divided, or 1 tablespoon minced garlic, divided
  • 1 teaspoon dried or fresh thyme
  • 4 beef tenderloin steaks, cut 1 inch thick
  • 2 cups small grape tomatoes, halved
  • 4 cups mixed baby salad greens
  • 1/4 cup Wish Bone Italian salad dressing

Meathod - How To Make Succulent Filet in a Field of Greens
1. Heat oil in a large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic powder or fresh garlic; cook and stir 2 to 4 minutes or until mushrooms are tender. Remove to medium bowl; cool slightly.

2. Meanwhile, combine remaining 1/2 teaspoon garlic powder or 2 teaspoons minced garlic and thyme. Press evenly onto beef steaks.

3. Preheat same skillet to medium heat. Add steaks; cook 10 to 13 minutes for medium rare (145'F) to medium ( 160'F) doneness, turning occasionally. Remove steaks from skillet; let stand 5 minutes before carving to ensure juices are not lost during carving.

4. In large bowl, combine salad greens, cooked mushrooms, tomatoes and salad dressing; toss lightly to mix and coat ingredients with dressing.

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

Makes 4 servings. Total recipe time: 20 to 25 minutes.

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