Filet Mignon with Warm French Lentil Salad



Total Time: 20 min
Prep: 10 min
Cook: 10 min
Serves: 1
Easy


A French country dinner in less than a half hour? Yes, please! Mint unexpectedly brightens the earthy lentil and spinach mix, or replace the mint with a pinch of ground nutmeg for a warmer, more wintry result. Precooked lentils are available in the produce or frozen-foods sections of many supermarkets. Or you can simmer dry lentils in water until tender, about 25 minutes. Got leftover lentils? They’re an excellent high-protein, high-fiber add-in to soups, salads, and more.
Ingredients
  • ¼ pound uncooked lean and trimmed beef filet mignon
  • ¼ tsp table salt, divided
  • ⅛ tsp black pepper
  • 1 tsp olive oil, divided
  • ⅓ cup cooked lentils, green (French) variety
  • ⅓ cup cooked beets, sliced
  • ¼ cup roasted red peppers (packed in water), thinly sliced
  • 1 cup fresh baby spinach, loosely packed
  • 1 tbsp fresh mint leaves, chopped

Instructions
  1. Sprinkle steak with 1⁄8 tsp salt and black pepper. In small skillet over medium-high heat, warm 1⁄2 tsp oil. Add steak and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F for medium, 6 to 8 minutes. Transfer to plate and keep warm.
  2. Reduce heat to medium. Add remaining 1⁄2 tsp oil to same skillet. Add lentils, beets, bell pepper, and remaining 1⁄8 tsp salt. Cook, stirring often, until heated through, about 1 minute. Add spinach and cook, stirring often, just until wilted, about 1 minute. Remove from heat; stir in mint. Serve steak with lentils.
  3. Serving size: 1 filet mignon and 1 cup lentil salad. 😋