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Filet with Tarragon Penne Salad


Serves 4

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)

  1. For the dressing, in a medium bowl whisk together lemon zest, lemon juice, canola oil, yogurt, vinegar, tarragon, honey and mayonnaise.
  2. Cook pasta just past the al dente stage according to package directions. Rinse under cold water; drain. Place pasta in a large bowl.
  3. 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.
  4. 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.

[[Talking Points]]

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.

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