filet mignon with olive salad2016-03-30
- Servings : 2
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
filet mignon with olive salad for a perfect lunch or dinner, in very little time. As always healthy and nutritious suggestions.
- 2 beef fillets (200gr. Each one, the very)
- 1 Cup pomegranate seeds
- 1 bunch parsley, finely chopped
- 2/3 Cup green olives, cut into rings
- 1 ½ tbsp olive oil
- ½ tablespoon vinegar
- ½ lemon juice
- Zest of ½ lemon
- salt & pepper
Season the fillets and cook on grill or Nonstick Skillet with half tablespoon oil, for 3-4 minutes on each side or as cooked we prefer.
Meanwhile, in a bowl, mix the remaining ingredients. If we have time we keep in the refrigerator 1-2 hours to unite flavors.
Serve the fillets immediately handing out above the eliosalata. Also we can lay the fillets and eliosalata on rocket salad or other green salad of your choice for a hearty and nutritious dish.