FILET MIGNON WITH ARUGULA SALAD
Yet to try this, but I am dying to! I received some Omaha Steaks for Christmas and am looking for a way to cook the tenderloins in the kitchen and not on the grill (darn winter!) I am posting this for safekeeping, but feel free to try it out. This is from Cooking Light Jan/Feb 2009 edition. Enjoy!
Provided by Julie421511
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray.
- Sprinkle beef with 1/4 teaspoon salt 1/8 teaspoon black pepper.
- Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.
- Remove beef from pan; keep warm.
- Melt butter in pan; coat pan with cooking spray.
- Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion and mushrooms to pan.
- Saute 4 minutes or until mushrooms release their liquid.
- Combine lemon juice and arugula in a large bowl.
- Add mushroom mixture to arugula mixture; toss gently to combine.
- Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.
Nutrition Facts : Calories 375.3, Fat 28.9, SaturatedFat 12, Cholesterol 85.5, Sodium 372.3, Carbohydrate 6.4, Fiber 1.2, Sugar 2.7, Protein 22.7
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