Filet Mignon with Warm French Lentil Salad
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
A French country dinner in less than a half hour? Yes, please! Mint unexpectedly brightens the earthy lentil and spinach mix, or replace the mint with a pinch of ground nutmeg for a warmer, more wintry result. Precooked lentils are available in the produce or frozen-foods sections of many supermarkets. Or you can simmer dry lentils in water until tender, about 25 minutes. Got leftover lentils? They’re an excellent high-protein, high-fiber add-in to soups, salads, and more.
Ingredients
Uncooked lean and trimmed beef filet mignon
¼ pound(s)
Table salt
¼ tsp(s), divided
Black pepper
⅛ tsp(s)
Olive oil
1 tsp(s), divided
Cooked lentils
⅓ cup(s), green (French) variety
Cooked beets
⅓ cup(s), sliced
Roasted red peppers (packed in water)
¼ cup(s), thinly sliced
Baby spinach
1 cup(s), loosely packed
Fresh mint leaves
1 tbsp(s), chopped
Instructions
1
Sprinkle steak with 1⁄8 tsp salt and black pepper. In small skillet over medium-high heat, warm 1⁄2 tsp oil. Add steak and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F for medium, 6 to 8 minutes. Transfer to plate and keep warm.
2
Reduce heat to medium. Add remaining 1⁄2 tsp oil to same skillet. Add lentils, beets, bell pepper, and remaining 1⁄8 tsp salt. Cook, stirring often, until heated through, about 1 minute. Add spinach and cook, stirring often, just until wilted, about 1 minute. Remove from heat; stir in mint. Serve steak with lentils.
3
Serving size: 1 filet mignon and 1 cup lentil salad
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