Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing
A elegant dish featuring tender sliced filet mignon steaks served over a fresh spring salad of fava beans and radishes, dressed with a tangy mustard vinaigrette and topped with crumbled feta cheese.
Ingredients
- •3 tablespoons apple cider vinegar
- •2 teaspoons country-style Dijon mustard
- •¼ cup extra-virgin olive oil
- •2 cups fresh fava beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed
- •10 medium radishes
- •¼ cup chopped fresh herbs
- •1 tablespoon butter
- •1 tablespoon canola oil
- •4 pieces filet mignon steaks
- •⅓ cup goats milk feta cheese
Cooking Instructions
- 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.)
5 min
- 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.
25 min
- 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.
18 min
- 4.
Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.
5 min
