Ingredients Archives: filet mignon

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

Make Ahead Steak Salad
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Make-Ahead Steak Salad with Cherries and Orange Sherry Vinegar Dressing
Powerfully delicious flavors combine in a summertime steak 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!
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 steak 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 Cook Time
4servings 20minutes 10-15minutes
Servings Prep Time
4servings 20minutes
Cook Time
10-15minutes
Ingredients
Servings: servings
Units:
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.
  7. Make Ahead Steak Salad with Cherries and Goat Cheese
Recipe Notes

Nutrition Facts
Make-Ahead Steak Salad with Cherries and Orange Sherry Vinegar Dressing
Amount Per Serving
Calories 650 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 97mg 32%
Sodium 160mg 7%
Potassium 413mg 12%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 30g 60%
Vitamin A 2%
Vitamin C 4%
Calcium 15%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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