Pepper-Crusted Filet Mignons and Creamy Tomato Salad

Pepper-Crusted Filet Mignons and Creamy Tomato Salad

PREP

15mins

COOK

20mins 

SERVES

2 people

TOTAL

35mins 

INGREDIENTS

  • 1 1/2 tbsp Hellmann's® Real Mayonnaise
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 2 beef fillet mignon steaks (250g each), about 2 inches thick
  • 1 tbsp vegetable oil
  • 1/4 cup Hellmann's® Real Mayonnaise
  • 1 small garlic clove, finely grated
  • cracked black pepper
  • 1 tsp kosher salt
  • 1 tbsp finely chopped parsley
  • 1 tsp Maille® white wine vinegar
  • 2 large heirloom or beefsteak tomatoes, cut into thin quarters

METHOD

  1. Mix together the Hellmann’s® Real Mayonnaise, black pepper and garlic powder. Brush or spread the mixture on the filet mignons and set aside in the fridge for at least 15 minutes.

  2. In a bowl, mix all ingredients for the salad except the tomatoes. Set aside.

  3. Preheat oven to 350F. Heat a large ovenproof pan with the oil and sear the filet mignons for about 3 minutes on each side, until golden brown. Transfer to the oven and finish cooking until the internal temperature of the steaks reaches 135F for medium rare - about 7 minutes. Remove from the oven and remove from pan to a plate to rest for at least 5 minutes.

  4. Meanwhile, add the tomatoes to the bowl and mix gently.

  5. Cut the steaks very finely with a sharp knife. Serve the tomato salad at the bottom of the plate and add the steak slices on top. Sprinkle with flaky sea salt and enjoy with a piece of toasted sourdough bread.