Name: Beef Filets with Ancient Grains and Kale Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 Servings
Ingredients: 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each); 1/4 plus 1/8 teaspoon cracked black pepper, divided; Salt; 3 cloves garlic, minced, divided; 1 cup reduced-sodium beef broth; 1/2 cup pearlized farro; 1 cup thinly sliced kale; 1/4 cup dried sweetened cranberries or cherries; 2 tablespoons sliced almonds; 2 teaspoons fresh lemon juice

Directions

1) Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. 2) Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired. 3) Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 4) Season steaks with salt. Serve with farro mixture.

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Beef Filets with Ancient Grains and Kale Salad

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