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Beef Filets with Ancient Grain and Kale Salad

Beef Filets with Ancient Grain and Kale Salad

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
The Beef Checkoff

The Beef Checkoff

Broiled beef tenderloins are served alongside a warm farro salad with dried cranberries and kale for an elegant dish that's fancy enough for a special occasion for two.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 87.4g
  • 28%
  • Protein:
  • 63.7 g
  • 127%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
  2. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  3. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once.
  4. Season steaks with salt. Serve with farro mixture.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BigShotsMom
2

BigShotsMom

8/11/2013

My meat was perfectly cooked to our liking at 140F. I let it rest about five minutes. I did exactly what the recipe called for, mixing fresh ground black pepper and garlic together and pressing it into the meat. This really let the flavor of the meat shine with just a small bit of salt added at the table. I served mine on a bed of sautéed baby book choy and Byrdhouse Barley Pilaf. This was a really satisfying, enjoyable meal.

LagunaLala
0

LagunaLala

8/6/2013

Just okay. In my opinion, filet mignon should always be grilled, but if that is not an option then you can broil. I used Campbell's regular beef broth because that is what I had and it was to weird tasting for me. Maybe the reduced sodium (as listed) makes a huge difference but I think you could use a chicken broth to cook the farro grains, but at least get a high quality broth. Unless you really like kale, use anther lettuce. Also, I think the beef needs more seasoning than what this recipe calls for.

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