Are you ready for National Filet Mignon Day? Omaha Steaks can help you celebrate!
Summertime and grilling are pretty much synonymous. This sunny season provides us with a vast array of delicious, “good for you” fruits. In this recipe, I combine Omaha Steaks Filet Mignon with some of my favorite fruits and a tossed kale and watercress salad.
The combination works surprisingly well. And, best of all, the element of elegance that this luxury cut of beef is known for is still showcased nicely.
Filet Mignon, Grilled Fruit with a Tossed Kale and Watercress Salad (serves 4)
• 4 (5 oz) Omaha Steaks Filet Mignons
• 2 mangoes
• 2 white peaches
• 2 yellow peaches
• 1 radicchio (medium size)
• 2 bunches of watercress
• 2 cups kale (lightly chopped)
• 1 bunch flat leaf parsley
• 1 pomegranate (seeds removed)
• ¼ cup pecans
• Sea Salt (optional)
Apple Cider and Honey Vinaigrette Ingredients:
• ¾ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons orange blossom honey (or your favorite)
• 1 shallot
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• Peel the shallot and cut into thin round slices.
• Combine vinegar, water, honey, salt and pepper in a blender, or alternatively, in a mixing bowl. (Tip: before measuring the honey, dip the spoon in the oil. The honey will slide off the spoon!)
• Turn the blender on low and slowly drizzle in the olive oil. If making by hand, whisk the ingredients vigorously and slowly add in the olive oil.
- Ignite your grill and let it heat up covered for 20-30 minutes.
- Wash the peaches and cut them in half and remove the pit. Cut each half into four even slices and reserve for grilling.
- Wash the radicchio and cut into four quarters.
- Peel the mango. Cut the two halves from the larger center pit. Cut each half into two even pieces, cutting them lengthwise. Set aside with the peaches and radicchio in the refrigerator until ready to grill.
For the salad:
- Wash the parsley, kale and watercress.
- Remove the parsley from its stem and roughly chop.
- Cut the kale into bite-size pieces and add to the parsley.
- Slice the pecans half and place in a small container.
- Remove the seeds from the pomegranate. (The easiest way to do this it to score it around the middle, hold the half over a bowl in the palm of your hand, seed side down, and firmly whack the skin side until all the seeds fall out. Be careful of some splatter.)
- Carefully remove the seeds and place them in a bowl and cover with water. Any white pith that is remaining will float to the top and can now be easily removed. Now you can drain out the pomegranate seeds and add to the salad.
- Trim the watercress. Leaving only the leafy top part with the softer, edible stem.
- Place all in a mixing bowl. Cover with damp paper towel and reserve in the refrigerator until ready to toss with the vinaigrette.
- Pat dry and leave at room temperature while grill is preheating.
- Once the grill is hot, lightly oil the grilling grates to prevent sticking.
- Oil, then season the steaks with salt and pepper, to taste.
- Grill the meat on half of the grill on high heat, reserving the other half at medium heat for the fruit. (This will prevent the fruit from getting charred from flare-ups caused by the meat while cooking.)
- Brush the fruit with olive oil and add to the grill. Grill for about 3 minutes, then turn slightly to create a crosshatch pattern. Repeat on other side and remove to a platter. Don’t add more that you can manage at one time. The fruit will cook quickly!
- Once the filet mignons are cooked to your liking, remove and let rest for 5-8 minutes.
Post provided by: Franco Lania
Paid for by: Omaha Steaks