Two-Step Perfect Filet Mignon with Fresh Berry & Beet Salad
Two Step Perfect Filet Mignon with Fresh Berry & Beet Salad
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Cook Time
50 minutes
A beautiful balance of savory and sweet — tender steak basted in garlic-herb butter, paired with a vibrant salad that’s perfect for a special Mother's Day meal.
Ingredients
2 Cape Grim filet mignon steaks
Tasman Sea Salt
Freshly ground black pepper
- 2 tbsp neutral oil (like grapeseed or avocado)
- 2 tbsp unsalted butter
- 3 cloves garlic, smashed
2–3 sprigs fresh thyme or rosemary
- 3 tbsp crème fraîche
- 1/2 tsp Tasman sea salt (or flaky sea salt)
- Zest of 1 lemon (plus more for garnish)
- 1/2 cup cooked yellow beets, chopped
- 1/2 cup cooked purple beets, chopped
½ cup butter lettuce
½ cup arugula
- 1/4 cup raspberries
- 1/4 cup blackberries
- 1/4 cup sliced strawberries
- 1–2 cloves roasted garlic, peeled and smashed
- 1/4 cup Marcona almonds
- Extra virgin olive oil
Salt and freshly ground black pepper
For the Steak
For The Salad
Directions
Step One: Bake the Steak
Preheat your oven to 250°F (120°C). Season filet steaks generously with salt and pepper. Place them on a wire rack over a baking sheet. Roast in the oven for 30–45 minutes, or until the internal temperature reaches about 115°F (46°C) for medium-rare.
Remove from oven and rest for 10 minutes.
Step 2: Sear the Steak
Heat a heavy skillet (cast iron is best) over high heat. Add oil. Sear steaks for 1–2 minutes per side until a rich crust forms. Lower heat slightly, add butter, garlic, and herbs. Tilt the pan and baste the steaks with the melted butter for 1–2 minutes.
Remove from heat and let rest 5 minutes before slicing.
Assemble the Salad
On each plate, spread a generous spoonful of crème fraîche as the base. Sprinkle with Tasman sea salt and a bit of lemon zest.
Layer the chopped yellow and purple beets, greens, and arugula. Add fresh raspberries, blackberries, and strawberries.
Dot with roasted garlic and scatter Marcona almonds. Drizzle with olive oil and finish with lemon zest, salt, and pepper to taste.
Serve
Slice the rested filet and serve alongside the berry-beet salad.
Optional: Drizzle any leftover pan juices over the steak for added richness.