Filet with Tarragon Penne Salad
Prep time: 10 minutes
Cook time: 20 minutes
Per serving: 620 calories, 29g fat, 6g saturated fat, 75mg cholesterol, 110mg sodium, 54g carbohydrate, 3g fiber, 15g total sugars, 6g added sugars, 38g protein
2 tsp. lemon zest and 2 tbsp. juice from 1 lemon
3 tbsp. canola oil
1/4 cup nonfat plain Greek yogurt
3 tbsp. rice vinegar
2 tbsp. finely chopped fresh tarragon
1 1/2 tbsp. honey
1 tbsp. light mayonnaise
8 oz. dried whole-wheat penne pasta
1 tbsp. olive oil
1 (8-oz.) pkg. portobello mushrooms, thinly sliced
1 1/2 cups frozen peas, thawed
1/2 cup finely chopped celery
2 tbsp. finely chopped red onion, rinsed under cold water
4 (4-oz.) filet mignon steaks (about 1 1/4-inches thick)
- For the dressing, in a medium bowl whisk together lemon zest, lemon juice, canola oil, yogurt, vinegar, tarragon, honey and mayonnaise.
- Cook pasta just past the al dente stage according to package directions. Rinse under cold water; drain. Place pasta in a large bowl.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms; cook and stir 4 to 5 minutes or until softened. Add mushrooms to bowl with pasta. Stir in peas, celery and onion. Drizzle with 1/2 cup of the dressing; toss to combine.
- Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Season steaks with salt and pepper to taste. Grill 4 to 5 minutes per side (145°F for medium-rare) or to desired doneness. Transfer to a platter; let stand 5 minutes. Place steaks on individual plates. Serve with pasta salad and (if desired) additional dressing.
Make it a meal: Serve with sautéed broccoli rabe and cherry tomatoes.
Penne is a type of cylinder-shaped pasta. Penne is derived from Latin penna, meaning “feather” or “quill.”
Nutrition: Green Peas
Green peas are a good source of vitamin A, folate and fiber.