Filet Mignon Steak Salad
If you want a truly special, mouth-watering steak salad, go with a filet mignon cut
I don’t know about you, but to me, the Rolls Royce of salads is a steak salad with filet mignon. Filet mignon is a pricey cut of beef, and is also incredibly tender. The reason it’s considered the “Ferrari” of steaks (don’t mind the car references) is due to its buttery texture. Despite its price, Filet mignon can be a lot more affordable to make at home than order at a restaurant, especially if you opt for purchasing the entire tenderloin – which you can in turn portion out and freeze the pieces you won’t be using immediately.
What cut should you use in a steak salad?
You can truly opt for any cut of beef for a steak salad, depending on your mood and of course, budget. I personally prefer skirt steak because it’s juicy and more affordable. However, if you are cooking for guests or a special occasion, you can’t go wrong with Filet Mignon. Filet Mignon is a showstopper and delivers truly incredible, melt-in-your-mouth texture when cooked well.
Should I season my steak prior to cooking for a steak salad?
When you are preparing a steak salad, you don’t need to go crazy with your seasoning of the meat. Ensure that your cut is fresh, and of good quality, and stick to the basics – salt and pepper. You are already dressing your salad, and you don’t want to mask the flavor of the beef with too much seasoning.
What dressing is best suited for a steak salad?
The dressing of your choice should depend on the lettuce you are using as well as the cuisine your meal belongs to. You could go with an asian inspired dressing, mustard based, a classic balsamic vinaigrette, or even a creamy blue cheese dressing. The options are endless! This recipe uses a shallot and dijon mustard vinaigrette.
Steak Salad with Shallot and Mustard Vinaigrette
Course: main, salad, appetizerCuisine: European, americanDifficulty: easy4
servings15
minutes10
minutes10
minutesIngredients
- For the salad:
5-6 oz of steak of your choice
1-2 hearts of Romaine lettuce
1 cup arugula
1 cup of crumbled gorgonzola cheese
1 cup of cherry tomatoes
1/2 of a hothouse cucumber, chopped
- For the Dressing:
2 tablespoons of dijon mustard
1/2 cup of Extra Virgin Olive Oil
1/3 cup of Sherry vinegar
Salt and pepper to taste
1 shallot, chopped
Directions
- Prep your steak. Season it on both sides with salt and pepper and let it rest at room temperature until preparing the salad.
- Chop your romaine lettuce. In a bowl, combine the romaine, arugula, cherry tomatoes, and cucumber.
- In a separate bowl, combine the mustard, then slowly add the Olive Oil while whisking.
- Add in vinegar and continue whisking. Season with salt and pepper and add the chopped shallot into the dressing. Set aside.
- Heat your skillet or cast iron pan to medium-high heat. Melt some butter in the pan and then add your steak to the pan. Cook steak for a few minutes on each side, depending on thickness. Use the touch method in order to know when it’s done. For medium-rare, the steak should be soft but slightly firm. The firmer the meat, the more cooked it is. Do not let it overcook or cut to check doneness as that will allow the juices to escape and you will be left with dry meat!
- After removing your steak from the stove, allow it to rest for a minimum of 5-10 minutes prior to cutting. This allows the juices to distribute evenly throughout the meat.
- Slice your steak into thin slices and place on top of your salad.
- Sprinkle with gorgonzola and dressing. Serve immediately.
