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Filet Mignon with Arugula Salad

Filet Mignon with Arugula Salad
Photo: Randy Mayor; Styling: Cindy Barr
Yield

4 servings

Arugula, a peppery salad green, makes a tasty bed for tender, simply seasoned pan-seared steak.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.