Filet Medallion Steak Salad with Fresh Arugula Recipe

Del Frisco's Dining Room
About: This dish features the spicy, mustard flavors of arugula with the buttery flavors of filet medallions. The amounts included are suggestions and the steaks should be seasoned to taste.

Recipe Info

Restaurant: Del Frisco's Double Eagle Steakhouse | Philadelphia

Servings: 2
Prep Time: 30 minutes
Cuisine: Steak
Meal Type: Lunch
Main Ingredient: beef
Dish Type: Main Course
Cooking Method: Sauté
Season/Occasion: Any Occasion
Dificulty: Easy
Vegetarian: No

Directions

Recipe

1. While heating the butter in a large sauté pan or grill over medium high heat, season the medallions with cracked black pepper and salt.  Season generously and evenly on both sides so you can achieve a nice caramelized color and flavor.

 

2. Place the filets in the pan or on grill and sauté for 1 and ½ minutes, then turn and sauté for another 1 and ½ minutes.

 

3. Set medallions aside.

 

4. Prepare arugula in salad bowl.  If you prefer something less strong or bitter, mix with spinach to make the flavor milder.  

 

5. Sauté red onions for 1 minute, this will give the dish its sweetness.  Place into salad after cooking. 

 

6. Dress salad with simple black pepper balsamic vinaigrette and toss with arugula before placing filet medallions throughout the bowl.

Ingredients

8 oz. Filet medallions 2 Tbsp. Cracked black pepper 1 Tbsp. Kosher coarse salt 1 Tbsp. Butter 8 oz. Fresh arugula 1 Red onion 4 oz. Fresh tomatoes

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