Crispy Shallot Filet Mignon Salad
Ingredients
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
Salad
- 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
Dressing
- 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
Instructions
Crispy Shallot and Shallot Oil
- In saucepan, heat 1 cup olive oil on medium heat. Once oil begins to bubble, add shallots.
- Around ten minutes into cooking, shallots should start to brown. Add ½ tsp. salt and stir constantly for an additional five minutes.
- After fifteen minutes, remove shallots from stove with ladle. Store crispy shallots in airtight storage container in fridge until ready to use.
- Pour remaining shallot oil into glass storage container.
Shallot Filet
- Place two steaks in gallon sized Ziploc bags with shallot oil, salt and pepper. Remove air, seal bag, and refrigerate for two hours.
- Preheat oven to 425F. Heat skillet over medium-high heat, and add oil marinade to skillet.
- Add steaks to skillet and cook for four minutes on each side, or to preferred doneness.
- Put steaks on a plate and let rest for five minutes before serving.
- Spoon remaining juices from skillet over steaks and serve with crispy shallots on top.
Dressing
- Place all ingredients in a food processor or blender, and blend until smooth.
To make this we used
