Sliced Filet Mignon with Fava Beans, Radishes, & Mustard Dressing Recipe

June 01, 2016

Sliced Filet Mignon with Fava Beans, Radishes, & Mustard Dressing Recipe


  • Yield: Makes four servings




  • 3 Tablespoons apple cider vinegar
  • 2 teaspoons country-style Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 cups fresh fava beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed
  • 10 medium radishes, very thinly sliced
  • 1/4 cup chopped fresh herbs, such as tarragon, basil, thyme, and parsley
  • 1 Tablespoon butter
  • 1 Tablespoon canola oil
  • 4 (5- to 7- ounce) filet mignon steaks
  • 1/3 cup crumbled goat's milk feta cheese


  1. Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead.) Cover and chill.
  2. Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.
  3. Melt butter with canola oil in 11 inch fry pan over high heat. Sprinkle steaks with salt and pepper. Add steaks to fry pan and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each slice into 3 slices.
  4. Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some cheese over each and serve.


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