Green Goddess Filet and Farro Salad

Green Goddess Filet Salad with Farro

 

COOK TIME | ACTIVE: 10 MINUTES - PASSIVE:  10 MINUTES

PREP TIME: 5 MINUTES | SERVING SIZE: 2

Ingredients

    • 1 Pre Filet Mignon
    • 1 tbsp grapeseed oil (or other high heat oil)
    • 1/2 tsp salt for steak
    • 1 cup cooked farro
    • 1 cup watercress greens
    • 1 cup frisee greens
    • 1/2 avocado
    • 1 bell pepper, thinly sliced
    • 1 radish, thinly sliced
    • 1 pint shitake mushrooms, thinly sliced and tossed with a pinch of salt and 1 tbsp high heat oil
  • Goddess Dressing
    • 1/2 avocado
    • 1/4 cup Greek yogurt
    • 1/2 cup water
    • 1 cup cilantro leaves and stems, chopped
    • 1 small clove of garlic, minced
    • 1/2 teaspoon salt
    • 1 tsp of lime juice
    • Pinch of cayenne

Instructions

  1. Preheat oven to 450. Pull steak from fridge and remove from packaging. Pat dry. Set aside. 
  2. Line a baking sheet with parchment paper and lay the mushrooms in a single layer. Bake for 10-12 minutes until crisp. Set aside. 
  3. Heat a large skillet to medium-high heat. Salt and oil both sides of steak. Place into hot pan. 
  4. Cook steak for about 3 minutes per side or until internal temp reaches 105-115 F. Set aside and rest for 5-6 minutes. 
  5. Make dressing: Pulse all the ingredients in a food processor until mostly smooth.
  6. Toss the farro and frisee with 1/4 cup of dressing. Place into bottom of two bowls. 
  7. Top with radish, bell pepper, avocado, watercress, and crispy mushrooms. Drizzle with extra dressing. 
  8. Slice filet mignon very thin. Divide and place 1/2 of steak on each salad. Enjoy!