Skip to main content

Recipe: beef filets with ancient grain and kale salad

beef filets with ancient grain and kale salad recipe image
Beef filets with ancient grain and kale salad serving suggestion

beef filets with ancient grain and kale salad

The most tender of them all, the Filet, is served beside a salad of faro, kale, dried cranberries and almonds for 2.

Ingredients

  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 oz each)
  • 1/4 plus 1/8 cracked black pepper, divided
  • Salt to taste
  • 3 cloves garlic, minced, divided
  • 1/2 cup pearlized farro
  • 1 cup thinly sliced kale
  • 1/4 cup dried sweetened crhanberries or cherries
  • 2 tablespoons sliced almonds
  • 2 teaspoons fresh lemon juice

Directions

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 small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.

Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Season steaks with salt. Serve with farro mixture.

NUTRITION INFORMATION
Nutrition information per serving: 550 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 110 mg cholesterol; 682 mg sodium; 59 g carbohydrate; 10 g fiber; 47 g protein; 15.1 mg niacin; 1.1 mg vitamin B6; 2.0 mcg vitamin B12; 4.5 mg iron; 62.1 mcg selenium; 8.2 mg zinc; 161.8 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Steaks |  Salads