Filet Mignon Dinner Salad
A sophisticated salad featuring tender grilled filet mignon, complemented by a mix of Brie cheese, sun-dried tomatoes, and sautéed mushrooms and onions. Perfect for a special dinner, it blends savory flavors with fresh greens and tangy balsamic dressing for an elegant and satisfying meal.
Ingredients
Instructions
- Marinate the filet in teriyaki marinade for about 30 minutes.
- Sauté sliced red onion and portabella mushroom caps in olive oil until tender.
- Dress the spring salad mix lightly with balsamic vinegar dressing and place on a dinner plate.
- Add slices of Brie cheese and sun-dried tomatoes on top of the salad.
- Grill the marinated filet until cooked to your desired doneness.
- Place the grilled filet on the salad bed and top with sautéed mushrooms and onions.
Tips & Substitutions
For a more flavorful filet, consider marinating it overnight. If you don't have teriyaki marinade, a mixture of soy sauce, honey, and garlic can serve as a great substitute. When sautéing the vegetables, adding a splash of balsamic vinegar can enhance their flavor. To save time, pre-slice the mushrooms and onions ahead of cooking.
Serving Suggestions
This salad pairs beautifully with a glass of red wine, such as Pinot Noir, enhancing the flavors of the filet mignon. For a complete meal, consider serving it alongside a side of roasted vegetables or garlic bread. You can also add nuts or seeds to the salad for extra crunch, making it a satisfying meal.
Storage & Reheating
Store any leftover salad and filet separately in airtight containers in the refrigerator. The salad will last for about 2 days, while the cooked filet should be consumed within 3 days. To reheat the filet, place it in a preheated oven at 350°F for about 10 minutes or until warmed through, avoiding the microwave to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Filet Mignon Dinner Salad contains roughly 359 calories, with 18g protein, 39g carbohydrates, and 17g fat. It is an excellent source of protein (36% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of Brie?
Yes, you can substitute Brie with goat cheese or feta for a different flavor profile. Both options will complement the salad nicely, adding creaminess and tang. Just ensure that the cheese is sliced or crumbled to distribute it evenly over the salad.
What can I use instead of portabella mushrooms?
If you don't have portabella mushrooms, cremini or shiitake mushrooms are excellent alternatives. They both have a rich flavor and meaty texture that will work well in this dish. Just sauté them until tender, similar to the portabellas.
Is this recipe suitable for meal prep?
Yes, this recipe can be adapted for meal prep. Cook the filet and vegetables in advance, and assemble the salad just before serving to keep it fresh. Store the components separately to maintain texture and flavor, making it easy to grab a healthy meal throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).