Filet Mignon with Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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