Arugula, a peppery salad green, makes a tasty bed for tender, simply seasoned pan-seared steak.
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
How to Make It
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.
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.
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nmb's review--Even super using hamburger (considering the current financial situation) as all the ingredients then were on hand. It just takes a few minutes to get together, and I used one pan. I'll do again.
I picked this recipe to use up some leftover NY strip. It was a good lunch with a whole wheat roll and some mushroom barley soup. I wouldn't go out of my way to make it, but it was nice if you've got some leftover steak in the fridge!
My boyfriend and I made this for dinner one night. It was quick, easy and it was probably the best filet mignon I've had in a long time. It combined perfectly with the arugula and lemon juice. I will definitely make this again.
Made for my BF for Valentine's Day dinner, this was a definite hit! The only addition I made was to add a few cloves of garlic to the onions and mushrooms, liberal use of olive oil, salt and pepper, delicious! The greens were outstanding prepared this way, I will make this again soon.