Fillet Mignon Fall Salad

Fillet Mignon Fall Salad Recipe – colorful and delicious Autumn inspired salad, which makes the perfect light and nutritious lunch/dinner.

INGREDIENTS:

FOR THE FILLET:

• one 6 oz fillet mignon
• salt and pepper to taste
• 1 tbsp vegetable oil

FOR THE SALAD:

• 2 cups mixed greens
• 2 tbsp pomegranate seeds
• 1/2 apple, chopped
• 2 tbsp chopped hazelnuts
• 2 tbso crumbled blue cheese
• chopped red onion

FOR THE DRESSING:

• 4 tbsp olive oil
• 1 tbsp balsamon vinegar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1.2 tsp chopped fresh thyme

DIRECTIONS:

FOR THE DRESSING:

1. In a small bowl combine all ingredients together and whisk. Set aside.

FOR THE FILLET:

1. Preheat oven to 425 F.
2. Season fillet with salt and pepper to taste.
3. Heat oil in a cast iron skillet on the stove top over medium-high heat.
4. Cook fillet for 2 minutes per side.
5. Immediately transfer pan to the oven and cook for 6 to 9 minutes, depending on the desired doneness. 7 minutes for rare, 8 medium-rare and 9 medium. Alternatively, check the temperature of the meat. Temperature may vary depending on the size of the fillet.
6. Remove from the oven, transfer fillet to a plate. Cover with aluminium foil and let it rest for 5-7 minutes. Slice.

FOR THE SALAD:

1. Place mixed greens in a salad bowl.
2. Add pomegranate seeds, hazelnuts, onions, chopped apple, blue cheese and fillet. Pour dressing on top.

http://cookinglsl.com/fillet-mignon-fall-salad-recipe/