The Beef Filet Mignon Steak Salad with Balsamic Vinaigrette is the best steak salad recipe you’ll ever eat. The steak, salad greens, and homemade dressing make this a satisfying, mouth-watering, and delicious lunch or dinner salad.
Date night dinner with a juicy and delicious Filet Mignon 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. This is my favorite salad and 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 creamy balsamic salad dressing that goes perfectly well with it. The salad green makes a tasty bed for the tender, simply seasoned pan-seared steak.
Table of Contents
What cut should you use in a steak salad?
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. It’s all about personal preference though.
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 do not compare.
A slight peppery flavor coats them, and the tangy vinaigrette rests nicely on top. That’s what makes a perfect salad: 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?
Cooking steak is a very interesting process as it depends on how you prefer it. A medium-rare steak brings out the amazing flavor and richness of the meat. It’s not the easiest level of doneness to pull off, but it works the best for this delicious salad.
A great way to test for doneness is with a meat thermometer or instant-read thermometer. 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 the steak rests, it finishes cooking.
Why should you use the balsamic dressing?
I’d normally tell you to 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 tender steak. With the balsamic flavors and the Dijon mustard, there’s no going wrong with this creamy steak salad dressing.
Key Ingredients for the Salad:
- Filet mignon: The star of the salad is a pricey cut of beef which is a tender steak due to its buttery texture.
- Leafy green salad mix: For the base of the delicious steak salad.
- Cherry tomatoes: They’re delicious and add a pop of color to this recipe.
- Medium cucumbers: They’re light and slightly sweet and add a mild and refreshing flavor
- Red onion: Their bright color and crispy texture make them a great addition to this salad.
- Radishes: The crunchy, crispy, and peppery flavor adds vibrant color and flavor to the dish.
- Feta cheese: Adds a tangy and creamy flavor that pairs well with other fresh vegetables.
- Olive oil: To fry the steak.
Ingredients for the Homemade salad dressing
- Balsamic vinegar: It’s one that I love to use in a hearty salad like this one or just a simple tomato salad.
- Extra virgin olive oil: This 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 gives the vinaigrette a powerful punch.
- Honey: You can use any honey that you like.
- Salt and pepper to taste.
Find the full printable recipe with specific measurements below.
How to make the filet mignon salad
1: Prep your steak
- Take the steak filet from the fridge and let it rest for 30 minutes. Pat it dry with paper towels.
2: Prep the oven and skillet
- Preheat the oven to 450F. Heat the cast-iron skillet over medium-high heat and add 2 Tbsp olive oil to the skillet.
3: Season and fry the steak
- Season the steak with salt and pepper then place steak in the skillet and cook for 2-3 minutes until golden crust forms. Flip the steak and cook for another 2 minutes.
4: Grill steak in the oven
- Transfer the cast iron skillet to the oven, and cook for 7 minutes. It should be a medium-rare steak as a result.
5: Place steak on board and slice
- Once done, transfer the steak to a cutting board and let it rest for 10-15 minutes, then cut it into thin slices.
6: Prepare the fresh vegetables
- Cut cherry tomatoes into halves and slice cucumbers, radishes, and onion, and place in a large bowl.
7: Prepare the dressing
- Mix all ingredients for the dressing.
8: Add steak and cheese
- On a serving plate, arrange leafy greens and vegetables. Toss with half of the dressing. Then place the sliced steak on top of the salad and crumbled feta.
9: Drizzle, serve and enjoy
- Drizzle the rest of the dressing. Serve and enjoy immediately.
How to store the leftover delicious steak salad
- Once a salad is dressed, it should not be stored for more than a day as the greens will be slightly wilted. Keep leftover steak, greens, and salads separately in airtight containers and the salad will keep for at least 2 days.
- Freezing this hearty salad is not recommended.
- After removing your steak from the stove, allow it to rest for a minimum of 5-10 minutes before cutting as this allows the juices to distribute evenly throughout the meat for a delicious grilled steak salad.
- Ingredients for the crispy leafy salad can be from anything you have in the fridge, your favorite greens, or that you can get at your local grocery store.
- Make sure the steak you buy is at least 3/4 inch thick. More is better.
- Avoid wet greens by washing and drying the salad greens well in advance, then keep them chilled in the fridge and use paper towels to remove any moisture.
- If you’re using leftover steak, try to pull the cooked beef from the fridge 30-60 minutes beforehand and let it warm up to room temperature. This will ensure the juiciest steak. If you slice it first, it will warm up faster.
- Feta cheese, goat cheese, or blue cheese make a great addition to this house salad as they pair well with balsamic vinegar.
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!
When it comes to your steak temperature, it’s all about personal preference. If you are using your steak hot off the grill, you can serve it warm and if you’re using leftover steak, cold steak is also delicious.
Other great salad recipes to try out:
The Easy Avocado and Chicken Salad with Mango is a sweet, creamy, and crunchy salad that you’ll enjoy.
Arugula Pear and Hazelnut Salad has a delicious goat cheese topping and is drizzled with a simple and easy homemade dressing!
More Beef Recipes to make
If you tried this Beef Filet Mignon Steak Salad with Balsamic Vinaigrette or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Beef Filet Mignon Steak Salad with Balsamic Vinaigrette
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.
- If you prefer a well done finish meat, keep it in the oven 2-3mins longer.