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filet mignon salad on a beige plate with filet mignon on top and a fork on the side.
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Beef Filet Mignon Steak Salad with Balsamic Vinaigrette

The best skillet Filet Mignon Beef marinated in ginger sauce combined with greens. Steak that melts into your mouth over a tasty, crisp leafy fresh salad with veggies and a balsamic salad dressing.
Total Time1 hour
Course: Appetizer, Lunch, Main Course, Salad, Side Dish
Cuisine: American, Meat Dishes
Allergy: Gluten Free, Nut Free, Sugar Free
Servings: 2
Calories: 827kcal
Author: Marina Rizhkov

Equipment

Ingredients

For the dressing:

  • 2 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 1 Tbsp grainy Dijon mustard
  • 1 tsp honey
  • salt
  • black pepper

For the salad:

  • 5 oz leafy green salad mix
  • 12 cherry tomatoes
  • 2 medium cucumbers
  • ½ red onion
  • 3 radishes
  • ¼ cup feta cheese
  • 8 oz filet mignon
  • 2 Tbsp olive oil

Instructions

  • Take filet from the fridge and let it rest for 30 minutes. Pat it dry with a paper towel.
    8 oz filet mignon
    a white plate with steak on it covered in spices black pepper and salt.
  • Preheat the oven to 450F. Heat the cast iron skillet over medium-heat. Add olive oil to the skillet.
  • Season the steak with salt and pepper. Place the steak in the skillet and cook for 2-3 minutes until golden crust forms. Flip the steak and cook for another 2 minutes.
    salt, black pepper
    cooking steak in a black pan.
  • Transfer the cast iron skillet to the oven, cook for 7 minutes. It should be a medium rare steak as a result.
  • Transfer the steak to a cutting board and let it rest for 10-15 minutes, then slice.
    sliced cooked filet mignon on a cutting board.
  • Cut cherry tomatoes into halves and slice cucumbers, radishes, and onion.
    12 cherry tomatoes, 2 medium cucumbers, 3 radishes, ½ red onion
    sliced radishes red onion tomato and cucumber on a cutting board.
  • Mix all ingredients for the dressing.
    2 Tbsp balsamic vinegar, 4 Tbsp olive oil, 1 Tbsp grainy Dijon mustard, 1 tsp honey, salt, 2 Tbsp olive oil, black pepper
    balsamic dressing in a white bowl with a spoon.
  • On a serving plate, arrange leafy greens and vegetables. Toss with half of the dressing. Then top the salad with filet and crumbled feta.
    5 oz leafy green salad mix, 8 oz filet mignon, ¼ cup feta cheese
    filet mignon salad on separate plates.
  • Drizzle the rest of the dressing.

Notes

  • If you prefer a well done finish meat, keep it in the oven 2-3mins longer.

Nutrition

Calories: 827kcal | Carbohydrates: 20g | Protein: 27g | Fat: 72g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Cholesterol: 96mg | Sodium: 394mg | Potassium: 1060mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1534IU | Vitamin C: 49mg | Calcium: 166mg | Iron: 5mg