Filet Mignon With Wilted Arugula

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ingredients

2 (3-oz.) filet mignons (½ to ¾ inch thick), trimmed of any fat
Kosher salt and fresh-ground pepper to taste
2 tsp. olive oil, divided
4 cups fresh arugula, washed, patted dry, and stems removed
2 tsp. balsamic vinegar
2 tsp. minced rosemary leaves

preparation

2 servings
Serving size: 3 oz. beef
Preparation time: 10 minutes
Cooking time: 10 minutes

1. Sprinkle the fillets with salt and pepper. Heat a 10-inch skillet over medium-high heat. Add 1 tsp. of the oil to the pan. Sear the fillets for about 3 to 4 minutes per side or until desired doneness. Set the fillets aside to keep warm.
2. Add the remaining oil to the pan, and sauté the arugula until just wilted. Add the balsamic vinegar and rosemary. Mound the arugula onto two plates. Put the fillets on top.

nutrition

Nutrition facts
Lean meat exchanges 3
Fat exchanges 1
Amount per serving
Calories 160
    Calories From Fat 80
Total Fat 9 g
    Saturated Fat 2.3 g
    Trans Fat 0 g
Cholesterol 45 mg
Sodium 45 mg (without added salt)
Total Carbohydrate 3 g
    Dietary Fiber 1 g
    Sugars 1 g
Protein 17 g