Filet Mignon Bruschetta Salad




We adapted this recipe from one I found in a Cooking Light magazine that I swiped from my parents when I went home last weekend (thanks mom!). It has a ton of really great, healthy recipes, so you’ll probably be seeing more in the near future. When trying to decide what to make first, Michael went straight for the steak recipe, of course. I found some pretty tasty looking veggie dishes that I think I have talked him into making soon :). The dressing for this recipe is soo delicious & so easy! I could use it on any salad. The coffee also adds an interesting flavor to the steak.

The only bad part about this dish is that filet can be kinda pricey. Of course, it’s still way cheaper than going out to eat. Maybe save it for a special occasion. We served it with some homemade bread – be on the lookout for that recipe soon. The recipe below probably could serve 4, but we are hungry people, so nearly ate it all between the two of us! We also served it with a nice, full bodied shiraz (good to add to any dinner :)

Ingredients

SALAD DRESSING:
  • 6 tbsp reduced-fat ranch dressing
  • 1.5 tbsp. horseradish (usually found in a glass jar in the refrigerated section of the grocery store)
STEAK:
  • 1 tbsp. freshly ground black pepper
  • 2 tsp. ground coffee
  • 1.5 tsp. cumin
  • 1.5 tsp. chile powder
  • 1 lb. filet tenderloin
SALAD AND TOPPINGS:
  • 1/4 cup chopped shallots (about 1 large shallot)
  • 1/4 cup chopped fresh basil
  • 1/4 cup (2 oz) chopped bottled roasted red peppers
  • 1 tbsp. lemon juice
  • 12 cherry tomatoes, halved short-wise
  • 1/2 head of lettuce – your choice (we used green, you can also use arugula or red-leaf)

Ingredients

  1. Heat the oven to 375F
  2. Mix pepper, coffee, cumin, and chile powder. Rub over all sides of steak. Let stand 10 minutes.
  3. Meanwhile, mix ranch and horseradish in a small bowl, cover, and chill in the fridge.
  4. Heat a nonstick grill pan over medium heat. Coat steak with cooking spray and cook 3 minutes on each side. This step is done to get those nice grill lines and yummy grill-like flavor.
  5. Place steak on a baking pan and bake for 10-20 minutes, depending on how thick the steak is and how well done you like it.
  6. Meanwhile, mix shallots, basil, bell pepper, lemon juice, and tomatoes in a small bowl.
  7. Remove steak from oven and cut diagonally across grain into thin slices.
  8. Divide lettuce between plates. Top each evenly with steak and tomato mixture. Drizzle salad dressing on top and serve.

6 comments:

Melissa said...

Do you rub the ground coffee on the steak too? If so, I have never heard of that before, but it sounds like a bold flavor with cumin and chile powder!

Elra said...

Filet mignon is my favorite cut of meat. You don't need a lot of seasoning with precious cut like this. Simply delicious.
Cheers,
elra

Chef Fresco said...

Melissa - yeah, sorry -left that out!

Elra - I agree, this probably would've been just as tasty w. no seasonings!

Judy said...

We just started dry-aging our own beef, starting with a rib. It was very easy and the results are phenomenal-tasting beef. My posts on this will be published very soon. Love your blog, interesting recipes. No blogroll, too bad, I would have loved to exchange links with you. Thanks for visiting my blog.

Culinarywannabe said...

Now this is my kind of salad! And what a bonus that it's pretty healthy!

Olga said...

I would eat it any day!

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