Filet Mignon with White Bean and Rosemary Salad

Filet Mignon with White Bean and Rosemary Salad

This picture is so bad-a$%! I mean c’mon…who doesn’t love a perfectly cooked steak?!  This filet and bean combo is perfect for those times when you’re craving a steak but don’t want anything too heavy.  Filet mignon is actually my favorite cut of steak, not just because it’s lean but because if cooked right, it’s melt-in-your-mouth tender.  Plus it’s loaded in protein, iron, zinc and B Vitamins. And a restaurant-style steak cooked at home is easy if you know a few tricks like the ones I’ll teach you in this recipe; you’ll bring the steak to room temp first, season it generously and then sear the filet and finish it in the oven in the same pan. The White Bean Salad pairs beautifully with the filet and is packed full of nutritious ingredients you probably already have on hand like olive oil, canned white beans, peppers, red onion and carrots (raw veggies = lots of vitamins and antioxidants).   Filet with White Bean Salad is delicious and balanced in protein, carbohydrates and fat to help you build sexy lean muscle and boost your metabolism.

Filet Mignon with White Bean and Rosemary Salad

Makes about 4 servings of filet and 8 (1/2 cup) servings of white bean salad- so you’ll have some leftover salad for the week.
Serving suggestion: Women – about 3 to 4 ounces of filet plus 1/2 cup bean salad and men – 5 to 6 ounces of filet plus 3/4 cup bean salad.
For the steaks:
  • 4 organic filet mignons, brought to room temperature (leave them out on the counter until room temp)
  • garlic powder
  • paprika
  • sea salt
  • fresh ground black pepper
  • your favorite cooking spray or a touch of extra virgin olive oil
For the white bean salad:
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 1 carrot, peeled and grated
  • 2 cans organic cannellini beans (low sodium), rinsed gently and drained very well
For the dressing:
  • 2 garlic cloves, finely minced
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 tablespoons white balsamic vinegar (similar to regular balsamic vinegar but it’s clear in color)
  • 1/2 tablespoon honey
  • 1 small sprig fresh rosemary, leaves removed and finely chopped
  • 1/8 teaspoon sea salt
  • fresh ground black pepper


  1. Preheat oven to 350 degrees.
  2. Once filets are brought to room temperature, season with desired amount of garlic powder, paprika, kosher or sea salt and fresh ground black pepper. Set aside.
  3. Prepare white bean salad: Place all chopped veggies in a medium size bowl. Add white beans and toss very gently. In a separate small bowl, whisk together all ingredients for the dressing and drizzle over white bean salad. Again toss gently, taste and adjust seasoning if necessary.  Set aside to allow flavors to blend.
  4. Heat a heavy non-stick frying pan over medium high heat. Once hot, spray generously with cooking spray or a touch of extra virgin olive oil. Once spray is hot in the pan, gently add the steaks, making sure to not crowd the pan.  Once the steaks touch the pan and your hear that sizzle, don’t touch them! Let them do their thing for about 3 minutes and then flip to the other side and repeat.  Finish steak in the oven (frying pan and all) until desired temperature.
  5. Serve filets on top of white bean salad. White bean salad can be served cold or room temperature (I like it room temperature for this recipe) and you’ll have some leftover for the week. Enjoy!


This recipe has a good balance of protein, carbohydrates and fat and is a complete meal. Ordinarily I would add a little more extra virgin olive oil to the white beans but because filet naturally has some fat, I went really light with the oil. If you are splurging, feel free to add a touch more extra virgin olive oil to the white bean salad.

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