Succulent Filet in a Field of Greens

I am participating in the Beef It's What's For Dinner Lean Cut Match-Up this week. After being contacted by the Beef people, I was to prepare a couple recipes, review the results and give away some cash and prizes. What's not to like?!

I completed the Lean Cut Match-Up questionnaire, and I found out that the perfect lean meat for our family's lifestyle is Filet Mignon. Yum! Freaky how those questionnaires get something like that right. Tonight I prepared Succulent Filet in a Field of Greens and the recipe did not disappoint.

The meal fit with our typical dinner eating style; it had something for everyone. My Middle One loved the garlicky rub on the filet while hardly a word was heard from My Oldest as she devoured the filet and mushrooms. I enjoyed the combination of the warm mushrooms with the cool salad greens along with the charred filet. No Thank You Boy said no thank you to the vegetable portion of the meal and stuck to his typical meal of .... meat. No complants from him. As The Husband was not arriving from the West Coast until late, he will be enjoying his dinner for lunch tomorrow.

I particularly liked that the meal was impressive yet so easy to prepare. It could be served at an elegant dinner party with your guests thinking you spent all day preparing the meal.

To participate in the random drawing for a $100 Visa giftcard, an insulated shopping tote and an I Love Beef apron, fill out the Lean Cut Match-Up questionnaire. Leave a comment by 12 pm EST on August 19 on this post as to which cut of lean meat matches up with your family. Be sure to leave your email so I can contact you if you are the lucky winner.


One winner will be chosen from this post. But if you don't win here, come back later this week to enter again for another chance to win!

Succulent Filet in a Field of Greens

recipe adapted from the Beef It's What's For Dinner website

4 beef tenderloin (filet) steaks, cut 1 inch thick
1 tablespoon olive oil
3 teaspoons minced garlic, divided
1 teaspoon chopped dried thyme
4 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cups red and/or yellow cherry tomatoes, cut in half
1 to 2 tablespoons olive oil vinaigrette
Salt and pepper
4 cups mixed baby salad greens

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 6 to 8 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

Meanwhile, combine remaining 2 teaspoons garlic, thyme, 1/2 teaspoon salt, and 1/4 teapoon pepper. Press evenly onto beef steaks. Place steaks in same skillet or grill pan over medium heat; cook 10 to 13 minutes for medium rare (140°F) to medium (150°F) doneness, turning once. Remove to platter.

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.

Season steaks with salt and pepper, as desired. Serve with salad.

Print recipe

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Association.