Filet with Tarragon Penne Salad Recipe | South Jersey

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)

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 620

% Daily Value *
Total Fat 29g45%

Saturated Fat 6g30%
Cholesterol 75mg25%
Sodium 110mg5%
Total Carbohydrate 54g18%

Dietary Fiber 3g12%

Sugars 21g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Filet with Tarragon Penne Salad