Written by:Eli Ben-Yehuda, November 25, 2018

Grill the finest of steaks, Filet Mignon, and arrange it atop fresh greens and plenty of vegetables to make a delicious “composed” salad. This will have your mouth watering, and your taste-buds dancing.

Check out other cuts of beef you can use to make a heart-healthy, mouth-watering salad below.


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  • 4 medium red bell peppers
  • 10 ounces trimmed filet Mignon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove
  • 1 pound green beans, trimmed
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove
  • 2 tablespoons minced shallot
  • 8 cups mesclun (about 4 ounces)
  • 6 medium tomatoes, cut into 1/4-inch wedges

  • How to make it 36 minutes:

    Preheat grill or broiler. Put red peppers on grill rack or broiler pan. Cook until skins are blistered and blackened, about 10 minutes, turning frequently. Put in paper bag, seal tightly, and let steam 10 minutes. Peel away blackened skins from peppers, seed, and cut into chunks.

    Meanwhile, lay filet flat on cutting board and slit lengthwise three-fourths of the way through. Open like a book and press flat. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut 1 garlic clove in half and rub cut sides all over beef. Grill or broil beef until done to taste, about 3 minutes on each side for medium. Thinly slice beef.

    Cook beans in boiling water until crisp-tender, about 5 minutes. Drain and rinse immediately with cold water.

    Mince remaining garlic clove. Whisk vinegar, oil, garlic, shallot, and remaining salt and pepper in small bowl. Divide mesclun among plates and arrange steak, red peppers, beans, and tomatoes on top. Drizzle with dressing.

    Some More Ideas
  • Use other lean cuts of meat such as sirloin or top round in place of filet mignon.
  • Use roasted yellow or orange bell peppers instead of red ones.
  • Make an herb dressing. To the vinegar and oil mixture, add 2 teaspoons finely chopped thyme and basil.
  • Health Points
  • Choosing the right cuts and controlling your portion sizes are the secret to making beef a part of a healthy, lean diet.
  • Beef can range widely in its healthiness—3 ounces of cooked rib roast, for example, has 24 grams of fat, while the same amount of top round has 5.4 grams of fat. Filet mignon, which is used in this recipe, falls in the middle. Beef is rich with potassium, zinc, and vitamin B12, as well as protein.

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