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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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Prep Time 10 minutes
Cook Time 10 minutes
Active Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Dinner, Salads
Cuisine: American, Mediterranean
Calories: 604
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

Notes

Storage: best assembled and eaten right away, the greens wilt once dressed. If needed, refrigerate the seared steak on its own for up to 3 days and slice fresh over new greens when serving.

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