Low FODMAP Filet Mignon Salad
Tender grilled filet mignon over mixed greens with goat cheese, cherry tomatoes, and a maple-lemon vinaigrette. Steakhouse elegance meets healthy eating.
Instructions
- 1
In a blender, combine maple syrup, vinegar, lemon juice, salt, and pepper.
- 2
With blender on low, slowly stream in olive oil until emulsified. Set aside.
- 3
In a large bowl, combine romaine, endive, basil, and arugula.
- 4
Heat butter and olive oil in a cast-iron or stainless steel skillet over medium heat.
- 5
Season filet mignon with salt and pepper.
- 6
Cook steaks 5-7 minutes per side for medium-rare, or to desired doneness.
- 7
Let steaks rest 5 minutes, then slice into strips.
- 8
Add steak strips, goat cheese, and tomatoes to the salad bowl.
- 9
Pour desired amount of dressing over the salad.
- 10
Toss gently and serve immediately.
FODMAP Notes
Filet mignon is FODMAP-free. Goat cheese is lower in lactose than cow's milk cheese. Belgian endive adds elegant bitterness. All vegetables are within safe limits. Maple syrup is a FODMAP-friendly sweetener.
Tips
- 💡 Let steaks come to room temperature before cooking
- 💡 Use a meat thermometer for perfect doneness
- 💡 Save extra dressing for later use
- 💡 Add walnuts for crunch
Recipe Notes
This elegant salad features the most tender cut of beef dressed in a sophisticated maple-lemon vinaigrette. It’s perfect for a special occasion or date night at home.
Substitutions
- Steak: Ribeye or NY strip
- Cheese: Blue cheese or feta
- Greens: Watercress or spinach
Storage
- Dressing: Refrigerate up to 1 week
- Salad: Best served fresh
FODMAP Stacking Note
One serving (1/2 of salad) is low FODMAP. All ingredients are safe.
Related Recipes
- Low FODMAP Cobb Salad
- Low FODMAP Grilled Chicken Salad
- Low FODMAP Five-Spice Pork Salad