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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 0.0%
  • Fat: 8.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 20.5g
  • Carbohydrate: 7g
  • Fiber: 1.8g
  • Cholesterol: 59mg
  • Iron: 3.3mg
  • Sodium: 349mg
  • Calcium: 72mg

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. 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. 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.

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