Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing
Info
Rating
Calories
810.0
Protein
54.0
Sodium
272.0
Fat
51.0
Description
If you can find them, large, bright pink watermelon radishes will look and taste great here.
Ingredients
3 tablespoons apple cider vinegar
2 teaspoons country-style Dijon mustard
1/4 cup extra-virgin olive oil
2 cups fresh fava beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed
10 medium radishes, very thinly sliced
1/4 cup chopped fresh herbs, such as tarragon, basil, thyme, and parsley
1 tablespoon butter
1 tablespoon canola oil
4 5- to 7-ounce filet mignon steaks
1/3 cup crumbled goat's milk feta cheese
Directions
Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.
Melt butter with canola oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.
Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.
