Filet Mignon with Warm French Lentil Salad
7
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
0.25 pound(s)
Table salt
0.25 tsp
Black pepper
0.125 tsp
Olive oil
1 tsp
Cooked lentils
0.333 cup(s)
Cooked beet(s)
0.333 cup(s)
Roasted red peppers (packed in water)
0.25 cup(s)
Fresh baby spinach
1 cup(s)
Fresh mint leaves
1 Tbsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.