Filet Mignon with Arugula Salad

Photo: Randy Mayor; Styling: Cindy Barr
Arugula, a peppery salad green, makes a tasty bed for tender, simply seasoned pan-seared steak.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 191
Caloriesfromfat 0.0 %
Fat 8.9 g
Satfat 3.8 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 20.5 g
Carbohydrate 7 g
Fiber 1.8 g
Cholesterol 59 mg
Iron 3.3 mg
Sodium 349 mg
Calcium 72 mg

Ingredients

Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5-ounce) bag baby arugula

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

2. 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; sauté 4 minutes or until mushrooms release their liquid. Combine 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laura Zapalowski,

January 2009