Filet mignons with spring onion salsa verde
5
Points®
Total time: 23 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This steak recipe seems tailor-made for the first alfresco dinner of springtime. It gets its name from the generous helping of fresh chopped herbs and capers in its chimichurri-like topping. Vidalia onions are grown exclusively in a small region surrounding Vidalia, Georgia. Known for their sweetness, they are planted each autumn and harvesting begins in April. If you can't find them, use Oso Sweet, Walla Walla, or Maui onion instead. You want an onion with very little of the typical, eye-watering kick. If you have leftovers, slice the meat thinly against its grain and tuck it into a delicious steak sandwich with some of the onion mixture, leaf lettuce, and sliced radish.
Ingredients
Olive oil
3 tsp
Uncooked vidalia onion(s)
0.5 medium
Garlic
1 medium clove(s)
Red pepper flakes
0.125 tsp
Fresh parsley
0.667 cup(s)
Basil
0.333 cup(s)
Capers
1 Tbsp
Lemon zest
0.5 tsp
Fresh lemon juice
1 Tbsp
Table salt
0.75 tsp
Uncooked lean and trimmed beef filet mignon
16 oz
Black pepper
0.125 tsp
Fresh radish(es)
2 small
Instructions
1
Heat 2 teaspoons of oil in medium skillet over medium heat. Add onion, garlic, and pepper flakes and cook, stirring constantly, until onion is crisp-tender, about 2 minutes. Transfer to medium bowl and stir in parsley, basil, capers, lemon zest and juice, and 1/4 teaspoon of salt. Transfer to bowl and cover to keep warm.
2
Wipe out skillet. Heat remaining 1 teaspoon oil in skillet over medium-high heat. Sprinkle steaks with remaining 1/2 teaspoon salt and the black pepper. Add steaks to skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 4 minutes. Serve steaks with onion mixture and top with radishes.
3
Per serving: 1 filet mignon and 3 tablespoons salsa verde
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