Rated 5.0 stars by 1 users
Alex Snodgrass
2
10 minutes
35 minutes
1 filet mignon
2 cups mixed greens
1 cup brussels sprouts, halved
1 large shallot, halved and thinly sliced
¼ cup roughly chopped walnuts
¼ cup crumbled gorgonzola
2 tbsp SideDish Apple Cider Vinaigrette
Olive oil
Salt and pepper
1 tsp dried thyme
½ tsp garlic powder
½ teaspoon crushed red pepper flakes
Preheat your oven to 400° F.
On a baking sheet, toss the brussel sprouts, sweet potato, and shallot with olive oil, salt, pepper, dried thyme, garlic powder, and pepper flakes.
Spread evenly and roast for 25-30 minutes, tossing halfway through, until golden and tender.
While the vegetables roast, season the filet mignon with salt and pepper.
Heat a pan over medium-high heat and add a little olive oil.
Sear the steak for about 3-4 minutes per side (for medium-rare), depending on thickness.
Let it rest for 5 minutes, then slice thinly against the grain.
In a large bowl, toss the mixed greens with the SideDish Apple Cider Vinaigrette
Top with the roasted vegetables, sliced steak, crumbled gorgonzola, and walnuts.
Serve immediately, drizzling a little more vinaigrette on top if desired.
