25 min serves 1-2

Green Goddess Filet and Farro Salad

Crispy mushrooms, creamy avocado, savory steak and fresh goddess dressing give this dish everything it needs to be your favorite meal ever!

PREP: 5 min. ACTIVE: 10 min. PASSIVE: 10 min. DIFFICULTY Easy


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


Amount per 100g

Recipe developed by   Chef Sarah Russo