Filet Mignon with Arugula Salad

Photo: Randy Mayor; Styling: Cindy Barr


  • Cooking spray 
  • (4-ounce) beef tenderloin steaks, trimmed
  • 1/2 teaspoon salt, divided 
  • 1/4 teaspoon black pepper, divided
  • 2 teaspoons butter 
  • 1/2 cup prechopped red onion
  • (8-ounce) package presliced cremini mushrooms
  • 2 tablespoons fresh lemon juice
  • (5-ounce) bag baby arugula 


  1. 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
  2. 2. Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.
  3. Laura Zapalowski,  
    JANUARY 2009
  4. Source: