Serves 4
Start to finish: 25 minutes
2 garlic cloves
1/2 cup fresh basil leaves
1/3 cup plus 3 tablespoons extra virgin olive oil, divided
Kosher salt and freshly ground pepper to taste
4 5-ounce filet mignon steaks, about 1-inch thick
1 tablespoon white wine vinegar
5 ounces mixed baby lettuces
Make the pistou: Place the garlic cloves in a small food processor and mince. Add the basil and process again to chop, then add 1/3 cup of the olive oil, some salt and pepper, and blend until it becomes a bright green sauce.
Season the steak generously with salt and pepper. Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1 tablespoon olive oil, and when the oil is hot, sear the steak for 3 to 4 minutes on each side for medium rare. Remove the steaks to a cutting board and let them rest for 5 minutes before serving.
While the meat is resting, in a large bowl combine the remaining 2 tablespoons olive oil, the vinegar, and salt and pepper. Stir to combine, add the lettuce and toss.
Serve the filets with a drizzle of the pistou on top, and a couple of handfuls of the dressed mixed greens. Pass the rest of the pistou on the side for extra drizzling.
Nutrition information per serving: 542 calories; 356 calories from fat; 40 g fat (8 g saturated; 0 g trans fats); 116 mg cholesterol; 231 mg sodium; 2 g carbohydrate; 1 g fiber; 0 g sugar; 42 g protein.
Katie Workman, Associated Press
