30 min serves 2-4

Crispy Shallot Filet Mignon Salad

Standout Filet Mignon salad with a homemade cashew-ginger vinaigrette. Fast enough for a weekday too.

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 5 min. DIFFICULTY Medium


Shallot Filets

    • 2 PRE Filet Mignon steaks
    • ¼ cup shallot oil
    • salt pepper

Crispy Shallot and Shallot Oil

    • 1 cup shallot (sliced)
    • 1 cup olive oil


    • 1 head of romaine (chopped)
    • ½ red cabbage (sliced)
    • 4 green onions (chopped)
    • 4 carrots (julienne sliced)
    • ¼ cup cilantro (minced)
    • ¼ toasted almonds (slivered)
    • 1 can mandarin oranges (drained)
    • 1 can water chestnuts (drained)
    • sesame seeds


  • ¼ cup shallot oil
  • ¼ cup cashews
  • 2 tsp. sesame oil
  • 3 tsp. rice vinegar
  • 2 tsp. coconut aminos
  • 2 tsp. ginger
  • ¼ tsp. garlic powder
  • 2 dates


    Crispy Shallot and Shallot Oil

    1. In saucepan, heat 1 cup olive oil on medium heat. Once oil begins to bubble, add shallots.
    2. Around ten minutes into cooking, shallots should start to brown. Add ½ tsp. salt and stir constantly for an additional five minutes.
    3. After fifteen minutes, remove shallots from stove with ladle. Store crispy shallots in airtight storage container in fridge until ready to use.
    4. Pour remaining shallot oil into glass storage container.

    Shallot Filet

    1. Place two steaks in gallon sized Ziploc bags with shallot oil, salt and pepper. Remove air, seal bag, and refrigerate for two hours.
    2. Heat skillet over medium-high heat, and add oil marinade to skillet.
    3. Add steaks to skillet and cook for four minutes on each side, or to preferred doneness.
    4. Put steaks on a plate and let rest for five minutes before serving.
    5. Spoon remaining juices from skillet over steaks and serve with crispy shallots on top.


    1. Place all ingredients in a food processor or blender, and blend until smooth.

    To make this we used

    Filet Mignon


    Amount per 100g