Recipe by The Beef Checkoff
"Broiled beef tenderloins are served alongside a warm farro salad with dried cranberries and kale for an elegant dish that's fancy enough for a special occasion for two."
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2 (6 ounce)
beef tenderloin steaks (filet mignon), cut 1 inch thick
garlic, minced, divided
cracked black pepper
reduced-sodium beef broth
cracked black pepper
thinly sliced kale
dried sweetened cranberries or cherries
fresh lemon juice
My meat was perfectly cooked to our liking at 140F. I let it rest about five minutes. I did exactly what the recipe called for, mixing fresh ground black pepper and garlic together and pressing it into the meat. This really let the flavor of the meat shine with just a small bit of salt added at the table. I served mine on a bed of sautéed baby book choy and Byrdhouse Barley Pilaf. This was a really satisfying, enjoyable meal.
My husband and I love this recipe! I always make this with a wild rice/quinoa mix instead of farro. Very good flavor and so easy
Just okay. In my opinion, filet mignon should always be grilled, but if that is not an option then you can broil. I used Campbell's regular beef broth because that is what I had and it was to weird tasting for me. Maybe the reduced sodium (as listed) makes a huge difference but I think you could use a chicken broth to cook the farro grains, but at least get a high quality broth. Unless you really like kale, use anther lettuce. Also, I think the beef needs more seasoning than what this recipe calls for.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Filets with Ancient Grain and Kale Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 179
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