Filet Mignon with Blue Cheese2015-07-20
- Course: Main Course
- Skill Level: Beginner
- Servings : 2
- Prep Time : 15m
- Cook Time : 20m
- 2 x 120g Beef tenderloin steak
- Cooking Spray
- Black pepper, to taste
- 2 Tbsp Al Wadi Al Akhdar balsamic vinegar
- 2 Tbsp crumbled blue cheese
- Dried Cranberry, to garnish
- 2 Cups frozen Al Wadi Al Akhdar Edamame
- Sea salt, to taste
- Coarse salt, to taste
Place edamame in boiling water and boil for 4 minutes then drain.
Sprinkle the edamame with coarse salt and set aside.
Meanwhile, spray a nonstick skillet with cooking spray and heat over medium - high heat.
Sprinkle steaks with sea salt and ground fresh black pepper and place in skillet to cook for 2 minutes on each side.
Drizzle with balsamic vinegar.
Cover and cook for further 2 minutes on each side or to the desired degree of doneness.
Transfer steaks to serving plates, spoon 1 tablespoon of crumbled blue cheese on each one and garnish it with dried cranberry.
Add the Edamame on same plate and serve immediately.
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