Beef filets with ancient grain & kale salad


Beef Filets With Ancient Grain & Kale Salad

Beef Filets With Ancient Grain & Kale Salad

The most tender of them all, the Filet, is served beside a salad of faro, kale, dried cranberries and almonds.


  • 1 beef 7-Bone Chuck Steak
  • 2 beef Tenderloin Steaks
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 3 cloves garlic, minced, divided
  • 1 cup reduced-sodium beef broth
  • 1/2 cup pearlized farro
  • 1 cup thinly sliced kale1/4 cup cranberries
  • 2 tablespoons almonds
  • 2 teaspoons fresh lemon juice
  • Salt

No. Servings:


Cooking time:

40 Minutes


  1. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
  2. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in a small saucepan. Bring to a boil; reduce heat to low. Cover and simmer for 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand for 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  3. Meanwhile, place steaks on a rack in a broiler pan so the surface of steaks is 5 to 7 cm from heat. Broil 13 to 16 minutes for medium rare (60°C) to medium (70°C) doneness, turning once.
  4. Season steaks with salt. Serve with farro mixture.

*Courtesy of Beef It’s What’s For Dinner.

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