Wednesday's Meal: Beef Filets with Farro and Kale Salad - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

Wednesday's Meal: Beef Filets with Farro and Kale Salad

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BEEF FILETS WITH ANCIENT GRAIN & KALE SALAD

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

Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.

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.

Place steaks on grid over medium, ash-covered coals. Grill tenderloin steaks, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired.

Serve with farro mixture.

Nutrition information per serving: 550 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 110 mg cholesterol; 682 mg sodium; 59 g carbohydrate; 10 g fiber; 47 g protein; 15.1 mg niacin; 1.1 mg vitamin B6; 2.0 mcg vitamin B12; 4.5 mg iron; 62.1 mcg selenium; 8.2 mg zinc; 161.8

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