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Recipes

Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing

By Tina MillerPhotography by Tina Rupp
Image may contain Food Meal Pork Dish and Steak

Recipe information

  • Yield

    4 Servings

Ingredients

3

tablespoons apple cider vinegar

2

teaspoons country-style Dijon mustard

1

/4 cup extra-virgin olive oil

2

cups fresh fava beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed

10

medium radishes, very thinly sliced

1

/4 cup chopped fresh herbs, such as tarragon, basil, thyme, and parsley

1

tablespoon butter

1

tablespoon canola oil

4

5- to 7-ounce filet mignon steaks

1

/3 cup crumbled goat's milk feta cheese

Need to make a substitution?

Preparation

  1. Step 1

    Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and chill.

    Step 2

    Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.

    Step 3

    Melt butter with canola oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.

    Step 4

    Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.

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