Filet Mignon with Warm French Lentil Salad
Uncooked lean and trimmed beef filet mignon
¼ tsp, divided
1 tsp, divided
⅓ cup(s), green (French) variety
⅓ cup(s), sliced
Roasted red peppers (packed in water)
¼ cup(s), thinly sliced
Fresh baby spinach
1 cup(s), loosely packed
Fresh mint leaves
1 Tbsp, chopped
- 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.
- 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.
- Serving size: 1 filet mignon and 1 cup lentil salad