BEEF FILETS WITH ANCIENT GRAINS AND KALE SALAD

Beef Filets with Ancient Grains and Kale Salad image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 Servings

Number Of Ingredients 10

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2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
1/4 plus 1/8 teaspoon cracked black pepper, divided
Salt
3 cloves garlic, minced, divided
1 cup reduced-sodium beef broth
1/2 cup pearlized farro
1 cup thinly sliced kale
1/4 cup dried sweetened cranberries or cherries
2 tablespoons sliced almonds
2 teaspoons fresh lemon juice

Steps:

1) Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. 2) Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired. 3) Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 4) Season steaks with salt. Serve with farro mixture.