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Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing

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Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing

Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing

amanda

Equipment

  • - Meat Slicer

  • - High-Speed Blender

  • - Mandoline Slicer

  • - Stainless Steel Fry Pan

  • - Mandoline Peeler

  • - Digital Kitchen Scale

  • - Cutting Board

  • - Airtight Food Storage Containers

  • - Hand Blender

  • - Paper Towels

Ingredients

  • 3 tablespoons apple cider vinegar

  • 2 teaspoons country-style Dijon mustard

  • 1/4 cup extra-virgin olive oil

  • 2 cups fresh fava beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed

  • 10 medium radishes, very thinly sliced

  • 1/4 cup chopped fresh herbs, such as tarragon, basil, thyme, and parsley

  • 1 tablespoon butter

  • 1 tablespoon canola oil

  • 4 5- to 7-ounce filet mignon steaks

Instructions

1

Instruction 1

Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
2

Instruction 2

Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.
3

Instruction 3

Melt butter with canola oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.
4

Instruction 4

Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.
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