I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!
In my recent box, I received filet mignon, which I thought would be perfect for a simple and delicious salad. This salad is super straightforward with minimal ingredients to really highlight the amazing quality of the meat.
Here’s what you’ll need:
2 filet mignon
10 mushrooms, sliced
3-4 cups spring mix (or the greens of your choosing)
1/4 red onion, sliced or chopped
1/4 cup gorgonzola
1/2 tsp thyme
1/4 cup balsamic vinegar
2 tbsp EVOO
1-2 tbsp dijon mustard
1/8 tsp garlic powder
salt and pepper to taste
Instructions:
Heat up 1-2 tbsp of avocado oil in a pan on the stove top. Once hot, add in your filets and cook to desired doneness, flipping halfway through. Once cooked, let sit before slicing.
In the meantime, slice the mushrooms, and toss with 1-2 tbsp avocado oil, salt, pepper, and the thyme. Bake the mushrooms in a preheated 400 degree oven for 10-12 minutes.
Make your dressing – mix together the balsamic vinegar, EVOO, Dijon mustard, garlic powder, and salt and pepper to taste in a bowl.
Assemble your salads – Add the greens of your choosing to a bowl, and top with sliced red onion, gorgonzola, the mushrooms, a drizzle of dressing, and your sliced fillet mignon.
Enjoy!
