Mojo Filet and Citrus Salad

Bright, bold, and built around one of the best cuts of beef available — this Mojo Filet with Citrus Salad is a showstopper. Pre Filet Mignon marinates in a zesty Cuban-inspired mojo sauce of citrus, garlic, jalapeño, and cilantro before being seared and sliced over a vibrant salad of romaine, Cara Cara orange, grapefruit, avocado, pine nuts, and creamy goat cheese. The result is a restaurant-worthy plate that balances rich, tender beef with fresh, citrusy brightness.

Total Time: 6 hours 30 minutes (includes 4–6 hour marinade)

Servings: 2

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Mojo Filet and Citrus Salad Ingredients

For the Mojo Sauce/Marinade:

• 4 cloves of garlic, minced

• 1 jalapeño, seeds and membranes removed, minced

• 1 large handful of fresh cilantro leaves, chopped

• Juice of 2 limes

• Juice of 1 orange

• 2 tablespoons white vinegar

• ½ cup olive oil

• Kosher salt and freshly ground black pepper to taste

For the Citrus Salad Dressing:

• 2 tablespoons rice wine vinegar

• ¼ cup orange juice

• 2 tablespoons fresh parsley, minced

• 2 tablespoons honey

• 1 clove of garlic, minced

• ½ teaspoon salt

• ⅓ cup olive oil

For the salad:

• 1 Pre Filet Mignon, cooked and sliced

• 8 cups of romaine, washed and chopped

• 1 small red onion, halved and very thinly sliced

• 1 Cara Cara or navel orange, peeled, supremed, and cut into bite-size pieces

• 1 pink grapefruit, peeled, supremed, and cut into bite-size pieces

• 1 ripe avocado, peeled and diced

• ¼ cup pine nuts, toasted

• ¼ cup fresh goat cheese, crumbled

Mojo Filet and Citrus Salad Instructions::

1. Place all mojo marinade ingredients in a blender and blend on high for 20 seconds.

2. Remove filet from package and blot dry with a paper towel. Place in a zip-lock bag with mojo marinade and refrigerate for 4 to 6 hours.

3. Place all dressing ingredients except olive oil in a jar with a tight-fitting lid and shake until well blended. Add olive oil and shake again until emulsified. Set aside.

4. Remove filet from marinade and cook to desired doneness. Let rest at least 5 minutes before slicing.

5. Toss romaine, red onion, orange, and grapefruit with enough dressing to coat and arrange on a large shallow bowl or platter.

6. Top salad with avocado, pine nuts, and goat cheese. Place sliced mojo filet over top and serve immediately.