Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1. 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.)
2. 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.
3. 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.
4. Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.
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