Sliced Filet Mignon with Arugula Salad

Try this sliced Filet Mignon recipe with arugula, cherry tomatoes, charred onion vinaigrette and shaved parmesan from Chef Josh Capon.

  • 6 –8 oz leftover Filet Mignon, Sliced
  • 1 Package of Arugula 
  • 1 Pint Cherry Tomatoes 
  • 1/2 Cup leftover Onion Relish 
  • 2 Lemons
  • 1/4 Cup Extra Virgin Olive Oil  
  • 1 tsp. Dijon Mustard 
  • 1 Tbsp. Shaved Parmesan Cheese (Garnish)  
  • 1 Ciabatta Bread 
  • Salt & Pepper to taste

Cooking:

  1. In a large mixing bowl, toss the arugula with the cherry tomatoes and Filet Mignon.
  2. Place sweet onion relish, olive oil, Dijon mustard and the juice of two lemons in a bowl. Use a hand blender to mix together and blend, season with salt & pepper. 
  3. Drizzle dressing in the mixing bowl, toss all ingredients together. 
  4. Season bread with salt and pepper and grill or bake the bread in the oven until golden brown.
  5. Place on a platter, garnish with shaved parmesan cheese and the grilled bread.

Nutrition information per entire recipe: 514 Calories; 47.9 g Total Fat (8.5 g Saturated Fat; 0.2 g Trans Fat; 6.6 g Polyunsaturated Fat; 31.4 g Monounsaturated Fat); 40 mg Cholesterol; 680 mg Sodium; 10.0 g Total Carbohydrate; 2.7 g Dietary Fiber; 5.0 g Total Sugars; 0 g Added Sugars; 17.7 g Protein; 236.3 mg Calcium; 2.9 mg Iron; 699.0 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 5.3 mg Niacin; 0.5 mg Vitamin B6; 1.7 mcg Vitamin B12; 177 mg Phosphorus; 2.3 mg Zinc; 11.0 mcg Selenium; 47.6 mg Choline

Chef Josh Capon