AuthorMike EgrieCategory, DifficultyIntermediate
Filet with Tarragon Penne Salad
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 tsp lemon zest
 2 tbsp juice from 1 lemon
 3 tbsp canola oil
 ¼ cup nonfat plain greek yogurt
 3 tbsp rice vinegar
 2 tbsp finely chopped fresh tarragon
 1 ½ tbsp honey
 1 tbsp light mayonnaise
 8 oz dried whole-wheat penne pasta
 1 tbsp olive oil
 8 oz portobello mushrooms, thinly sliced
 1 ½ cups frozen peas, thawed
 ½ cup finely chopped celery
 2 tbsp finely chopped red onion, rinsed under cold water
 16 oz (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.

Culinary:
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.

Ingredients

 2 tsp lemon zest
 2 tbsp juice from 1 lemon
 3 tbsp canola oil
 ¼ cup nonfat plain greek yogurt
 3 tbsp rice vinegar
 2 tbsp finely chopped fresh tarragon
 1 ½ tbsp honey
 1 tbsp light mayonnaise
 8 oz dried whole-wheat penne pasta
 1 tbsp olive oil
 8 oz portobello mushrooms, thinly sliced
 1 ½ cups frozen peas, thawed
 ½ cup finely chopped celery
 2 tbsp finely chopped red onion, rinsed under cold water
 16 oz (4-oz.) filet mignon steaks (about 1 1/4-inches thick)

Directions

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.

Filet with Tarragon Penne Salad
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