Ingredients Archives: filet mignon

Make-Ahead Steak Salad with Cherries and Orange Sherry Vinegar Dressing

Elegant summer salad featuring filet mignon, cherries, goat cheese, pecans and an orange Sherry vinegar dressing.

Elegant summer salad featuring filet mignon, cherries, goat cheese, pecans and an orange Sherry vinegar dressing.

Make-Ahead Steak Salad with Cherries and Orange Sherry Vinegar Dressing
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Powerfully delicious flavors combine in a summertime salad featuring beef, cherries, goat cheese (omit if you don't eat dairy), pecans, oranges, shallots and Sherry wine vinegar. Simple to make ahead, assembling in minutes for entertaining or an elegant meal for one. The recipe plug-in does the calculating for you!
Servings Prep Time
4servings 20minutes
Cook Time
10-15minutes
Servings Prep Time
4servings 20minutes
Cook Time
10-15minutes
Make-Ahead Steak Salad with Cherries and Orange Sherry Vinegar Dressing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Powerfully delicious flavors combine in a summertime salad featuring beef, cherries, goat cheese (omit if you don't eat dairy), pecans, oranges, shallots and Sherry wine vinegar. Simple to make ahead, assembling in minutes for entertaining or an elegant meal for one. The recipe plug-in does the calculating for you!
Servings Prep Time
4servings 20minutes
Cook Time
10-15minutes
Servings Prep Time
4servings 20minutes
Cook Time
10-15minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Heat cast iron or other heavy skillet over medium high heat for 3-4 minutes. Season beef with salt (pepper will burn). Add ghee or other fat to skillet. Place filets in skillet. Sear on first side for two minutes. Turn and sear on second side for two minutes. Turn on rounded side and sear for one minute. Continue rotating filets on their rounded sides until complete seared, moving each after one minute. Return filets to flat side, flip after 30 seconds. Using an instant-read thermometer, test for doneness: 125 degrees for medium rare, 130 for medium. Continue turning and flipping every 30 seconds, test again after a minute or two for doneness until cooked to desired temperature.
  2. Set filets aside on plate to rest and cool to room temperature, place in covered container and refrigerate.
  3. Make dressing: Place orange zest and juice (from half the orange only) in very small sauce pan. Reduce over medium heat 3-4 minutes until syrupy and thick. Do not brown. Remove from heat and allow to cool a bit.
  4. In a small bowl add minced shallot, salt and pepper. Add orange mixture and Sherry vinegar, stirring to combine. Add 1/3 cup oil, whisking while combining. Taste before adding more oil. Continue to add oil until tartness is to your liking. Cover and chill.
  5. Wash and dry lettuce, placing it in a large plastic bag with a sheet of paper towel and refrigerate. Wash and dry cherries and pit if desired; place in covered container and refrigerate. Wash and dry cucumber and refrigerate (slice just before serving.) Using unflavored dental floss, slice goat cheese without separating slices until serving time, wrap gently to keep from squeezing slices back together and refrigerate.
  6. When ready to serve, line a platter with lettuce, slice filets and place on platter along with cherries, cucumbers, goat cheese and pecans. Recombine dressing and pass separately.
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