The most tender of them all, the Filet, is served beside a salad of faro, kale, dried cranberries and almonds.
Beef Filets With Ancient Grain & Kale Salad
Beef Filets With Ancient Grain & Kale Salad
INGREDIENTS
- 1 beef 7-Bone Chuck Steak
- 2 beef Tenderloin Steaks
- 1/4 plus 1/8 teaspoon cracked black pepper, divided
- 3 cloves garlic, minced, divided
- 1 cup reduced-sodium beef broth
- 1/2 cup pearlized farro
- 1 cup thinly sliced kale1/4 cup cranberries
- 2 tablespoons almonds
- 2 teaspoons fresh lemon juice
- Salt
No. Servings:
2
Cooking time:
40 Minutes
INSTRUCTIONS
- Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
- Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in a small saucepan. Bring to a boil; reduce heat to low. Cover and simmer for 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand for 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
- Meanwhile, place steaks on a rack in a broiler pan so the surface of steaks is 5 to 7 cm from heat. Broil 13 to 16 minutes for medium rare (60°C) to medium (70°C) doneness, turning once.
- Season steaks with salt. Serve with farro mixture.
*Courtesy of Beef It’s What’s For Dinner.
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