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.

  • 40
    min
  • 2
    SERVINGS
  • 550
    Cal
  • 47 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Beef Filets with Ancient Grain & Kale SaladTenderloin Steak (Filet Mignon) Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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