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Filet Mignon with Roasted Vegetable Salad

Recipe categories:   Filet Mignon  |  Salads  |  Lighter Options
  • 1 hr
    Prep Time
  • 15 min
    Cook Time
  • 3 to 4
Filet Mignon with Roasted Vegetable Salad
Omaha Steaks Filet Mignon is served with roasted vegetables to create a salad full of flavor and color to spruce up your plate. Use mushrooms, bell peppers, eggplant, onion, and zucchini, seasoned with balsamic vinegar, garlic, and rosemary for this healthy side. Drizzle with Italian dressing for the final touch to this classy meal.
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  • 2 Omaha Steaks Filet Mignons
  • 8 cups torn salad greens
  • 3/4 cup Italian dressing
Roasted Vegetables:
  • 16 small mushrooms
  • 1 large red, yellow or green bell pepper, cut into 1-inch wide strips
  • 1 medium Japanese eggplant, sliced (1-inch)
  • 1 medium onion, cut into 8 wedges
  • 1 medium zucchini, sliced (1-inch)
  • 2 tablespoons balsamic vinegar
  • 2 large cloves garlic, minced
  • 1 teaspoon dried rosemary leaves
  1. Heat oven to 425°F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.
  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; let stand 10 minutes.
  3. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

Recipe and Photo courtesy of The Beef Checkoff
Nutrition Facts
Total Fat20g
Saturated Fat4.5g
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