Beef Filets with Ancient Grain and Kale Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. Ingredients:
2 (6 ounce) beef tenderloin steaks (filet mignon), cut 1 inch thick |
3 cloves garlic, minced, divided |
1/4 teaspoon cracked black pepper |
1 cup reduced-sodium beef broth |
1 cup pearlized farro |
1/8 teaspoon cracked black pepper |
1 cup thinly sliced kale |
1/4 cup dried sweetened cranberries or cherries |
2 tablespoons sliced almonds |
2 teaspoons fresh lemon juice |
Directions:
1. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
2. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
3. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once.
4. Season steaks with salt. Serve with farro mixture.
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