Tavern Steak Salad

For lunch today I served a hearty steak salad with all the fixings…top with your favorite dressing or vinaigrette and you’ve got a quick and easy meal for two…

Tavern Steak Salad
2 6oz filet mignon
extra virgin olive oil
salt & fresh ground pepper
1 head romaine lettuce
1 Roma tomato
1 small red onion
1/4 cup corn nuts
1/4 cup freshly shaved Parmesan cheese

Heat oven to 500°F. Season the filet mignon with a drizzle of extra virgin olive oil, salt and pepper. Chop the romaine lettuce; rinse and pat dry. Cut the tomato into bite-size chunks and slice the red onion into thin round slivers. Heat a small cast iron skillet on high heat. Add a touch of extra virgin olive oil to the skillet and sear the filet mignon 90 seconds on each side; place directly in the heated oven for two-three minutes to cook medium-rare (cook a little longer if desired). Remove from oven, allow to rest for a minute or two. While steak is resting, assemble the salad: divide chopped romaine, tomato, red onion, corn nuts and Parmesan cheese among two serving plates. Slice filet mignon and place on top of each salad. Drizzle with your favorite dressing and serve immediately.



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