Wednesday, March 9, 2011

Spicy Filet Mignon Salad with Ginger-Lime Dressing


I had some filet mignon left over from when I made Beef Wellington a few weeks ago and I wanted to make something a little different with it and I came across this salad from Bobby Flay. It just sounded good so I thought I'd give it a whirl.


I have to say the steaks came out amazing! I have been searing my steaks and then finishing them in the oven and it turns out so great like this. I put in my handy dandy probe thermometer, set it for 120 degrees and then wait for the alarm to go off. It's foolproof and the steak is perfectly cooked every time. Keep in mind that it keeps cooking for some time after coming out and that's why I stop it at 120 degrees.

I ended up just using a spring mix salad with some julienned carrots to make it really easy but you could also use his salad mixture listed below. Don't change anything with the dressing though. It is perfect with the steak and I plan to use it again soon! It is the perfect balance of sweetness and the ginger-lime combination is so refreshing.




Spicy Filet Mignon Salad with Ginger-Lime Dressing
adapted from Food Network



Ingredients

3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili sauce
1 garlic clove, minced
1 tablespoon Pure Olive Oil
2 (8-12-ounce) filet mignons
Freshly ground pepper

Directions

Whisk soy sauce, lime juice, chile sauce, garlic, and olive oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.


Heat pan on stove to high heat. Add 1 tablespoon oil. Sear all sides until brown, 1-2 minutes each. Remove pan from heat and place in 450 degree oven and cook until thermometer reads 120 degrees for medium rare. Remove from oven, tent with tinfoil and let sit for 10 minutes. Slice into 1/4 inch thick slices

Salad:

1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper


While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:

1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons Extra Virgin Olive Oil
Salt and freshly ground pepper


Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

4 comments:

  1. Lovely photo and recipe - thank you for posting it.

    ReplyDelete
  2. Looks amazing! This is my favorite kind of salad. Thanks for sharing!

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  3. What a fabulous salad! Who wouldn't dive into that????

    ReplyDelete