Filet a la Plancha

Filet a la PLancha with Sherry Dijon Vinaigrette

This recipe is all about heat! The hotness starts with the spice of Lawry’s® Pepper Supreme® which encrusts the Tenderloin Steak and only continues to build once this tender cut is placed on a sizzling hot plancha. Charred onions and a vinaigrette made with French’s® Dijon Mustard and shallots send this dish to the top of the taste thermometer.

4 beef Tenderloin Steaks (Filet Mignon), 4 ounces each, 1 inch thick
2 tablespoons Lawry's® Pepper Supreme®
12 green onions

Sherry Dijon Vinaigrette

1 shallot, peeled and roughly chopped
1 teaspoon minced garlic
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
1 tablespoon French's® Dijon Mustard
1/2 cup olive oil

  1. Preheat plancha or griddle to 350°F. Roll each beef Tenderloin Steak in Lawry's® Pepper Supreme® to cover; use excess seasoning to season onions. Place steaks and onions on plancha; cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Cook onions until seared; remove and cool slightly.
  2. To make Sherry Dijon Vinaigrette, place shallot, garlic, vinegar and lemon juice in blender container. Cover; pulse on and off until pureed. With blender running, slowly add oil to blender through opening in cover, processing until smooth. Pour into bowl; cover and refrigerate.
  3. Thinly slice steaks. Serve steaks over onions. Drizzle Vinaigrette over steaks.

Nutrition information per serving: 496 calories; 43.3 g fat (7.6 g saturated fat; 29.8 g monounsaturated fat; 0.3 g trans. fat; 4.4  g polyunsaturated fat); 68 mg cholesterol; 861 mg sodium; 433 m gpotassium; 4.6 g carbohydrate; 1.4 g fiber; 23.4 g protein; 4.8 m gniacin; 0.6 mg vitamin B6; 3.3 mcg vitamin B12; 3.6 mg iron; 20.9 mcg selenium; 3.6 mg zinc; 57.5 mg choline; 0.3 g trans. fat; 4.4 g polyunsaturated fat.