Fillet Mignon Fall Salad

• Gluten free

• Meat

  • 1 6 oz fillet mignon

• Produce

  • 1/2 Apple
  • 2 cups Greens, mixed
  • 2 tbsp Pomegranate seeds
  • 1 Red onion
  • 1 1/4 tsp Thyme, fresh

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Balsamon vinegar
  • 4 tbsp Olive oil
  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tbsp Hazelnuts

• Dairy

  • 2 Tbso crumbled blue cheese

Found on cookinglsl.com

Ingredients

• one 6 oz fillet mignon
• salt and pepper to taste
• 1 tbsp vegetable oil
• 2 cups mixed greens
• 2 tbsp pomegranate seeds
• 1/2 apple, chopped
• 2 tbsp chopped hazelnuts
• 2 tbso crumbled blue cheese
• chopped red onion
• 4 tbsp olive oil
• 1 tbsp balsamon vinegar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1.2 tsp chopped fresh thyme

Directions

• For the dressing: In a small bowl combine all ingredients together and whisk. Set aside. For the fillet: Preheat oven to 425 F. Season fillet with salt and pepper to taste. Heat oil in a cast iron skillet on the stove top over medium-high heat. Cook fillet for 2 minutes per side. Immediately transfer pan to the oven and cook for 6 to 9 minutes, depending on the desired doneness. 7 minutes for rare, 8 medium-rare and 9 medium. Alternatively, check the temperature of the meat. Temperature may vary depending on the size of the fillet. Remove from the oven, transfer fillet to a plate. Cover with aluminium foil and let it rest for 5-7 minutes. Slice. For the salad: Place mixed greens in a salad bowl. Add pomegranate seeds, hazelnuts, onions, chopped apple, blue cheese and fillet. Pour dressing on top.