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Photo of Filet Mignon with Warm French Lentil Salad by WW

Filet Mignon with Warm French Lentil Salad

5
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
A French country dinner in less than a half hour? Yes, please! Mint unexpectedly brightens the earthy lentil and spinach mix, or replace the mint with a pinch of ground nutmeg for a warmer, more wintry result. Precooked lentils are available in the produce or frozen-foods sections of many supermarkets. Or you can simmer dry lentils in water until tender, about 25 minutes. Got leftover lentils? They’re an excellent high-protein, high-fiber add-in to soups, salads, and more.

Ingredients

Uncooked lean and trimmed beef filet mignon

¼ pound(s)

Table salt

¼ tsp(s), divided

Black pepper

⅛ tsp(s)

Olive oil

1 tsp(s), divided

Cooked lentils

⅓ cup(s), green (French) variety

Cooked beets

⅓ cup(s), sliced

Roasted red peppers (packed in water)

¼ cup(s), thinly sliced

Baby spinach

1 cup(s), loosely packed

Fresh mint leaves

1 tbsp(s), chopped

Instructions

  1. Sprinkle steak with 1⁄8 tsp salt and black pepper. In small skillet over medium-high heat, warm 1⁄2 tsp oil. Add steak and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F for medium, 6 to 8 minutes. Transfer to plate and keep warm.
  2. Reduce heat to medium. Add remaining 1⁄2 tsp oil to same skillet. Add lentils, beets, bell pepper, and remaining 1⁄8 tsp salt. Cook, stirring often, until heated through, about 1 minute. Add spinach and cook, stirring often, just until wilted, about 1 minute. Remove from heat; stir in mint. Serve steak with lentils.
  3. Serving size: 1 filet mignon and 1 cup lentil salad

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