BEEF FILETS WITH ANCIENT GRAIN & KALE SALAD

Beef Filets with Ancient Grain & Kale Salad -- The most tender of them all, the Filet, is served beside a salad of faro, kale, dried cranberries and almonds.
The most tender of them all, the Filet, is served beside a salad of faro, kale, dried cranberries and almonds.
Lean Cut
  • Total Recipe Time: 35 to 40 minutes
  • Makes 2 servings

INGREDIENTS

  1. 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  2. 1/4 plus 1/8 teaspoon cracked black pepper, divided
  3. Salt
  4. 3 cloves garlic, minced, divided
  5. 1 cup reduced-sodium beef broth
  6. 1/2 cup pearlized farro
  7. 1 cup thinly sliced kale
  8. 1/4 cup dried sweetened cranberries or cherries
  9. 2 tablespoons sliced almonds
  10. 2 teaspoons fresh lemon juice

INSTRUCTIONS FOR BEEF FILETS WITH ANCIENT GRAIN & KALE SALAD

  1. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
  2. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  3. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
  4. Season steaks with salt. Serve with farro mixture.
Comments (1)
Usage Guidelines.

SJohnson

Made this for my family and enjoyed by all! If you make a larger piece of meat, you might want to make extra marinade so there's enough for basting, etc.