Filet Mignon with Chopped Salad
A delicious, high protein, lower carb dinner made in under 30 minutes.
Servings 2 servings
Ingredients
- 2 6-8 ounce filet mignon steaks
- sea salt and pepper, to taste
- 1-2 tablespoons olive oil
- 3 cups chopped romaine
- 1 small vine ripened tomato, diced small
- ½ and avocado, diced small
- ¼ cup walnuts, chopped
- ½ of one granny smith apple, diced small
- 1 small carrot, diced small
- desired amount of ranch dressing
Instructions
- Preheat oven to 400 degrees F. While oven heats prep steak, dressing and salad.
- If you are making your own ranch, do it now. Season both sides of steak generously with sea salt and freshly ground black pepper, set aside. Chop romaine and put in a bowl.
- Place a grill pan on high heat for two minutes, lower heat to medium/high, add olive oil and let heat for sixty seconds. Add steak to pan and sear steak for five minutes. Turn steak over, cook for one minute, then place pan in oven.
- For rare: cook five minutes. For medium rare: cook for six minutes. For medium: cook for seven minutes. For well done: cook 8-10 minutes. Remove from oven and allow to rest for five minutes.
- While steaks cook: chop the salad ingredients and add then to the bowl with lettuce. Dress salad and toss. Portion salad onto two plates. Slice steak and place on top. Enjoy!
Notes
I have two tips! Resist the temptation to turn the heat too low on that steak. You want a really nice sear, so keep the heat intense.
Cut all vegetables uniformly small, that makes for the prettiest chopped salad.