Beef Filet Mignon Steak Salad with Balsamic Vinaigrette
A filet mignon can be cooked in the oven for 10-15 minutes after it’s seared in a pan.
The filet mignon is the tenderloin part of the cow. The filet mignon makes an amazing steak.
Filet mignon steak tastes great seasoned with salt, pepper, and olive oil. The meat itself has an amazing flavor that your taste buds are sure to enjoy!
Date night dinner with a juicy and delicious Filet Mignon steak salad is just what I had in mind recently, so here’s my recipe that I want to share with you!
If you are a big fan of steak, you’ve come to the right place. My family loves to fire up the grill (or prepare a pan in a pinch) and make this steak salad recipe. Why a salad? Well, because you can combine two things into one! With a steak that melts into your mouth over a tasty, crisp leafy fresh salad with veggies and a balsamic salad dressing.
Table of Contents
The cuts of steak all vary, but I chose filet mignon for one special reason.
What cut of steak do you enjoy? When it comes to choosing a cut of beef, I like to try out all of my options before I settle with one: and here, the perfect way to go was filet mignon! With a buttery, melt-in-your-mouth flavor, filet mignon is a special cut that might be pricier at the restaurant for date night. When you enjoy bite-size pieces of this delicious cut, you can taste that the savory flavor needs no addition besides olive oil, sea salt, and black pepper. Flank steak might be easier to cook, maybe. Skirt steak? Comes more common in the average household. But thick slices of filet mignon over the simple ingredients of this salad does not compare. A slight peppery flavor coats them, and the tangy vinaigrette rests nicely on top. That’s what makes a perfect lunch: a good balance between uncommon and common on your menu.
When I’m not making a salad with my steak, I like to use New York strip steak with a side of roasted veggies, or beef tenderloin steaks when we have a crowd.
How done do we want our steak to be?
A medium-rare steak has an amazing amount of flavor, rich in the juicy meat. It’s not the easiest level of doneness to pull off, but it works the best for this filet mignon salad. For the process, you’ll want to have a meat thermometer and make sure that the internal temperature of the meat while in the oven goes up to 135F. You can take it out a few minutes before it goes up to that temperature, since while steak rests, it finishes cooking.
Resting your steak lets the juices seep through the entire cut of meat, making so much flavor even out throughout the meat. You’ll get a delicious grilled steak salad without breaking a sweat!
For the finishing touch, I have a balsamic dressing, and here’s why:
I’d say, “use a dressing of your choice,” but this salad needs a special touch. After trying endless combinations, I can confidently say that the best steak salad has a balsamic dressing. It’s a great choice because it balances out with the red onion, feta cheese, and radishes in the salad below the filet mignon and on top, the drizzle perfectly matches the juicy tenderness of the steak. With the balsamic flavors and the Dijon mustard, there’s no going wrong with this dressing.
Making the balsamic vinaigrette seriously takes a bowl and a whisk. Pantry staple ingredients that you can whip up ahead of time.
- Balsamic vinegar is one that I love to use in a hearty salad like this one or just a simple tomato salad.
- Extra virgin olive oil is always at hand at my place, I like this one from Whole Foods.
- Dijon mustard make sure it’s the grainy dijon mustard, it give the vinaigrette a powerful punch.
- Honey you can use any honey that you like.
- Salt and pepper to taste.
Ingredients for the crispy leafy salad can be from anything you have in the fridge. Along with leafy greens I like to add some sweet and crunchy veggies, like tomatoes, cucumbers, red onion, radishes. If you are not dairy sensitive feta cheese (or goat cheese), makes a creamy addition to the salad.
How to make Filet Mignon over Greens Salad
- Serving plate
For the dressing:
- 2 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 1 Tbsp grainy Dijon mustard
- 1 tsp honey
- black pepper
For the salad:
- 5 oz leafy green salad mix
- 12 cherry tomatoes
- 2 medium cucumbers
- 1/2 red onion
- 3 radishes
- ¼ cup feta cheese
- 8 oz filet mignon
- 2 Tbsp olive oil
- Take filet from the fridge and let it rest for 30 minutes. Pat it dry with a paper towel.8 oz filet mignon
- Preheat the oven to 450F. Heat the cast iron skillet over medium-heat. Add 2 Tbsp to the skillet.
- Season the steak with salt and pepper. Place the steak in the skillet and cook for 2-3 minutes until golden crust forms. Flip the steak and cook for another 2 minutes.salt, black pepper
- Transfer the cast iron skillet to the oven, cook for 7 minutes. It should be a medium rare steak as a result.
- Transfer the steak to a cutting board and let it rest for 10-15 minutes, then slice.
- Cut cherry tomatoes into halves and slice cucumbers, radishes, and onion.12 cherry tomatoes, 2 medium cucumbers, 3 radishes, 1/2 red onion
- Mix all ingredients for the dressing.2 Tbsp balsamic vinegar, 4 Tbsp olive oil, 1 Tbsp grainy Dijon mustard, 1 tsp honey, salt, 2 Tbsp olive oil, black pepper
- On a serving plate, arrange leafy greens and vegetables. Toss with half of the dressing. Then top the salad with filet and crumbled feta.5 oz leafy green salad mix, 8 oz filet mignon, ¼ cup feta cheese
- Drizzle the rest of the dressing.
What an absolute refreshing way to enjoy filet mignon. Total fan of the bed of fresh veggies!