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Filet Mignon Steak
with Roasted Vegetable Salad
2 Omaha Steaks Filet Mignons
8 cups torn salad greens
¾ cup Italian dressing
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
- 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.
- 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.
- Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
Recipe and Photo courtesy of The Beef Checkoff
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