Herbed Filet Mignon, Bean, and Arugula Salad

recipe
Notes: Katharine Kagel of Cafe Pasqual's in Santa Fe collaborated with David Mendoza on this recipe.
0

Be the first to rate it

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 711
Caloriesfromfat 46 %
Protein 46 g
Fat 36 g
Satfat 7.3 g
Carbohydrate 55 g
Fiber 9.9 g
Sodium 98 mg
Cholesterol 72 mg

Ingredients

1 1/2 cups (3/4 lb.) dried white beans such as White Aztec, Cannellini, or Flageolet
1 pound filet mignon steaks (about 1 3/4 in. thick), fat trimmed
1/2 cup extra-virgin olive oil
3 tablespoons minced fresh sage leaves
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh oregano leaves
About 1 teaspoon salt (optional)
About 1/2 teaspoon pepper
1 tablespoon minced garlic
2 tablespoons lemon juice
1 quart lightly packed arugula
1/2 cup (1 oz.) wide shavings parmesan cheese (optional)
Lemon wedges

Preparation

1. Sort beans for debris, then rinse. Bring beans and 6 cups water to a boil over high heat in a 5- to 6-quart pan. Cover, boil for 2 minutes, and remove from heat. Beans are ready to cook after soaking for 2 hours, but are more digestible after 4 hours. Drain and rinse beans.

2. Brown meat in 1 teaspoon oil in a 10- to 12-inch frying pan over medium-high heat, turning as needed, about 20 seconds per side. Discard oil.

3. Lift meat to a 9-inch baking pan. Bake in a 350° oven until a thermometer inserted into side of a steak reaches 128°, 20 to 25 minutes. Let meat cool, then chill airtight until cold, about 1 hour.

4. Combine sage, thyme, and oregano; set aside 3 tablespoons of the mixture. Thinly slice meat across the grain and place in the 9-inch pan. Mix with 2 tablespoons oil, then sprinkle evenly with remaining herbs, salt, and pepper. Chill airtight at least 30 minutes or up to 4 hours.

5. While meat cooks and cools, bring beans and 2 quarts water to a boil over high heat in a 5- to 6-quart pan. Reduce heat and simmer, covered, for 40 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until beans are just tender to bite, 30 to 40 minutes. Drain; transfer to a bowl.

6. In a 6- to 8-inch frying pan over medium heat, stir remaining oil and the garlic until garlic is pale golden, about 2 minutes. Stir in reserved herb mixture. Combine with beans. Add lemon juice. If making ahead, chill airtight up to 4 hours.

7. Bring meat (and beans, if chilled) to room temperature. Arrange arugula in a wide bowl. Spoon beans and then beef on top. Garnish with parmesan and serve with lemon wedges to squeeze over salad.

Note:

Katharine Kagel, and David Mendoza, Santa Fe, New Mexico,

Cafe Pasqual's,

March 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note