Diabetes Forecast

Filet Mignon With Wilted Arugula

Per Serving

Filet Mignon With Wilted Arugula

Makes: 2
Serving Size: 3 oz. beef
Calories 160
Fat 9 g
Saturated Fat 2.3 g
Trans Fat 0 g
Carbohydrate 3 g
Fiber 1 g
Sugars 1 g
Cholesterol 45 mg
Sodium 45 mg (without added salt)
Protein 17 g
Choices: Lean meat 3, Fat 1
  • Makes: 2
  • Serving Size: 3 oz. beef
  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes


2 (3-oz.) filet mignons ( 1/2 to 3/4 inch thick), trimmed of any fat
Kosher salt and fresh-ground pepper to taste
2 tsp. olive oil, divided
4 cups fresh arugula, washed, patted dry, and stems removed
2 tsp. balsamic vinegar
2 tsp. minced rosemary leaves


  1. Sprinkle the fillets with salt and pepper. Heat a 10-inch skillet over medium-high heat. Add 1 tsp. of the oil to the pan. Sear the fillets for about 3 to 4 minutes per side or until desired doneness. Set the fillets aside to keep warm.
  2. Add the remaining oil to the pan, and sauté the arugula until just wilted. Add the balsamic vinegar and rosemary. Mound the arugula onto two plates. Put the fillets on top.

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