Fall Harvest Salad
With Filet Tips & Honey Dijon Dressing
Neon Bar

Salad

    • 1-2 pkg. Filet Tips
    • 1 tsp. orange zest
    • 1 tsp. fresh rosemary, minced
    • 1/8 tsp. ground allspice
    • Salt and pepper
    • 1 Tbsp. avocado oil (or other high heat oil)
    • 10 oz. mixed baby greens
    • 2 Anjou pears, cored and sliced
    • ¾ C. toasted walnuts
    • 4 oz. goat cheese, crumbled
    • 8 oz. dried figs, cut in half lengthwise

Dressing

  • 1 Tbsp. Dijon mustard
  • 4 Tbsp. red wine vinegar
  • 3 Tbsp. honey
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ C. extra virgin olive oil
  • ¼ - ½ C. sour cream (optional)

DIRECTIONS

  1. Toss filet tips with orange zest, rosemary and allspice, and season with salt and pepper.
  2. Allow the beef to marinate while you prepare the dressing.
  3. Whisk the mustard, vinegar, honey, salt and pepper together until well blended.
  4. While whisking, slowly add the olive and oil and whisk until blended.
  5. Whisk in the sour cream at this point if making a creamy style dressing. Refrigerate until ready to use.
  6. Heat avocado oil in a skillet on high heat until shimmery.
  7. Add the tips and cook until they’re about 10 degrees shy of your desired temperature, moving them around frequently.
  8. Remove from heat and allow to rest.
  9. Divide the mixed greens among the serving bowls, then top with pear slices, walnuts, goat cheese and figs.
  10. Add filet tips to each salad and serve with dressing.
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