Filet Mignon with Apple-Fennel Slaw

03/05/2019

Active Time: 15 MinsTotal Time20 Mins
Yield: Serves 4 (serving size: 4 oz. beef and 3/4 cup slaw)

Go ahead and schedule a dinner party—we’ve got the perfect dish right here. Ask your butcher to cut evenly sized fillets to ensure the steaks cook at the same rate.

Ingredients

4(4-oz.) beef tenderloin fillets
1 teaspoon ground fennel seeds
1 1/2 teaspoons black pepper, divided
1 1/4 teaspoons kosher salt, divided
3 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 tablespoon canola oil
2 cups thinly sliced fennel bulb, fronds reserved for garnish (optional)
1 1/2 cups thinly sliced unpeeled Fuji apple
1/2 cup thinly sliced red onion
1 cup torn fresh flat-leaf parsley

Nutritional Information

Calories 322
Fat 20g
Satfat 4g
Unsatfat 15g
Protein 24g
Carbohydrate 13g
Fiber 3g
Sugars 7g
Added sugars 0g
Sodium 677mg
Calcium 7% DV
Potassium 13% DV

Calories 322
Fat 20g
Satfat 4g
Unsatfat 15g
Protein 24g
Carbohydrate 13g
Fiber 3g
Sugars 7g
Added sugars 0g
Sodium 677mg
Calcium 7% DV
Potassium 13% DV

How to Make It

Step 1

Preheat oven to 425°F. Coat fillets on both sides evenly with ground fennel seeds, 1 teaspoon pepper, and 3/4 teaspoon salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Add fillets; cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven; cook at 425°F until a thermometer inserted in thickest portion registers 130°F to 135°F, 3 to 5 minutes. Transfer fillets to a plate; let rest 5 minutes.

Step 2

Meanwhile, whisk together vinegar, canola oil, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in a large bowl. Add sliced fennel, apple, onion, and parsley; toss to coat. Divide slaw among 4 plates. Slice fillets; divide among plates. Garnish with fennel fronds, if desired.

Source: Read Full Article