|2 servings||calories per servings 545|
We love a perfectly cooked filet, and this recipe will give you a chance to master your searing skills! Also, have you ever tried raw Brussels sprouts? This dish showcases how delicious raw Brussels sprouts are by pairing them with crisp apple and tossing them with turmeric dressing and shaved Parmesan cheese. This salad perfectly combines the tart flavor of crisp apple with the fresh, bright flavors of Brussels sprouts and warm, peppery flavor of turmeric and will definitely become your spring go-to salad!
Please take the time to read the whole recipe card before beginning. You’ll find it helpful to have a timer near the stove for this recipe.
Season the filet on all sides with 1/2 teaspoon of PeachDish salt, let stand at room temperature.
Cut the ends off of the Brussels sprouts, then cut them in half, remove any loose leafs, then finely slice the rest. Mince the shallot, cut the apple into 1-inch long, 1/4” wide sticks (batonette).
Heat a saute pan over medium-high heat, coat lightly with cooking oil. When oil is hot & shimmering, add the filets.
Cook filets for about 2 minutes, or until well-browned. Turn the pieces and cook for 1-2 minutes more. For rare, roll the filet briefly on all remaining sides. For med-rare-medium, cook for 2-3 minutes total on all remaining sides. Let rest while you make the salad dressing.
Place cider vinegar and turmeric in a mixing bowl. Add shallot, 1/2 teaspoon of PeachDish salt. Drizzle in the olive oil while mixing vigorously. Dress the Brussels sprouts and apples, and add the shaved parmesan. Taste and adjust seasoning.
Serve the filet with the salad on the side, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...