Filet over Warm Herb Salad

A seared beef tenderloin filet - butter-basted with thyme - sliced and served warm over a bed of arugula and soft herbs. Shaved parmesan, fresh lemon, good olive oil. The greens wilt just slightly under the heat of the steak. Lean protein, real food, nothing to hide behind.

Why You'll Love Filet over Warm Herb Salad ❤️

Tenderloin is the leanest cut on the animal - which means there's nowhere to hide. The quality of the beef is the entire point. This dish leans into that: a hard sear, a quick baste, and a pile of greens that let the steak stay the star. It's satisfying without being heavy. Real protein, real food, and a plate you'd actually want to eat after a long day.

Tips and Tricks

• Pull the filet from the fridge early. A room-temp steak sears better and cooks more evenly.
• Don't skip the baste - the butter and thyme add flavor without masking the beef.
• Slice against the grain. Tenderloin is already tender, but this makes it even more so.
• Dress the salad lightly. The steak juices will add richness as they hit the greens.

Variations

• Swap arugula for watercress or mixed baby greens.
• Add shaved fennel or thinly sliced radish for crunch.
• Use pecorino instead of parmesan for a sharper bite.

Substitutions

• Beef tenderloin → ribeye or strip steak (adjust cook time for thickness and fat content).
• Parmesan → pecorino or aged gouda.
• Arugula → spinach or mixed greens (spinach will wilt faster).

Best served with

• Crusty bread to drag through the juices.
• A glass of something red.
• On its own - it's a complete plate.

How to Store Leftovers

Store sliced steak and salad separately in airtight containers in the refrigerator for up to 2 days. The salad will wilt - best to make fresh greens and reheat the steak gently in a pan or eat it cold over new greens.

Common Questions

Filet over Warm Herb Salad

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A seared beef tenderloin filet - butter-basted with thyme - sliced and served warm over a bed of arugula and soft herbs. Shaved parmesan, fresh lemon, good olive oil. Lean protein, real food, nothing to hide behind.

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Active Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1

Course: Dinner, Salads

Cuisine: American, Mediterranean

Calories: 604

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 beef tenderloin filet 4-5 oz
• kosher salt to taste
• black pepper to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 sprigs fresh thyme
• 2 cups arugula loosely packed
• ¼ cup fresh parsley leaves picked
• 2 tablespoon fresh chives cut into 1-inch pieces
• 2 tablespoon fresh dill fronds picked
• 1 oz parmesan shaved
• 1 tablespoon lemon juice fresh
• 2 tablespoon extra virgin olive oil
• flaky sea salt to taste

Equipment

• Cast iron skillet
• Cutting board

Method

 

1. Remove the filet from the refrigerator 30-45 minutes before cooking. Season generously with kosher salt and black pepper on all sides.
2. Heat a cast iron skillet over high heat until smoking.
3. Add the olive oil, then place the filet in the pan. Sear without moving for 2-3 minutes until a deep crust forms.
4. Flip the filet. Add the butter and thyme to the pan.
5. Baste the filet with the foaming butter for 1-2 minutes, tilting the pan to pool the butter and spooning it continuously over the top.
6. Remove the filet when it reaches 120°F internal for medium-rare. Rest on a cutting board for 5 minutes.
7. In a wide shallow bowl, combine the arugula, parsley, chives, and dill.
8. Drizzle with olive oil and lemon juice. Toss gently - just enough to barely coat.
9. Season with flaky salt.
10. Slice the rested filet against the grain into ½-inch thick pieces.
11. Lay the slices over the herb salad while the steak is still warm - the greens will wilt slightly underneath.
12. Scatter shaved parmesan over the top.
13. Finish with a drizzle of olive oil and a pinch of flaky salt.

Nutrition

Calories: 604kcalCarbohydrates: 5gProtein: 12gFat: 61gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 36gTrans Fat: 0.5gCholesterol: 49mgSodium: 477mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 3108IUVitamin C: 36mgCalcium: 432mgIron: 2mg

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