This delightful dish features perfectly grilled filet mignons paired with a vibrant panzanella salad, where day-old bagels, tossed in garlic herb butter and grilled to a crispy perfection, add a savory crunch. The salad is a mix of cherry tomatoes, cucumber, red onion, and fresh herbs, all dressed in a tangy balsamic vinaigrette. The juicy steak slices atop the salad crown it all off for a truly mouthwatering meal.
Brought to you by @mainely_flour
Servings: 3-4
Ingredients:
- (2) 8oz Signature S&W Filet Mignons
- Salt and pepper
- 4 day-old plain bagels or 1 day-old whole bread loaf (16oz), cubed
- 1/3 cup garlic herb butter, melted
- 2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1 small red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions:
- Preheat the grill to medium-low heat.
- Prepare the Steaks: Pat the filets dry with paper towels, then season all over with salt and pepper. Let the steaks come to room temperature.
- Prepare the Bread: Place the cubed bread in a large bowl. Pour the melted garlic herb butter over the bread and toss to coat evenly.
- Grill the Bread: Create a small foil pan by folding up the edges of a large piece of aluminum foil to form a 1-inch lip. Place this foil pan on the preheated grill grates.
- Pour the bread into the foil pan and spread it out evenly. Toast the bread with the grill covered, stirring every 3 minutes, until it is browned and crispy— about 10 minutes total. Remove the foil pan and set aside to allow the bread to cool. Increase the grill heat to medium-high.
- Make the Dressing: While the grill heats up, prepare the dressing by whisking all the ingredients together until well combined.
- Grill the Steaks: Once the grill reaches 450°F (232°C), add the steaks. Grill each side for 4-5 minutes until the center reaches 140-145°F (60-63°C) for medium doneness. To achieve X grill marks, turn the steaks 90 degrees halfway through the cooking time on each side. Allow the filets to rest 5-10 minutes.
- Assemble the Salad: Add the tomatoes, cucumber, red onion, parsley, basil, and toasted bread to a large bowl. Add 2/3 of the dressing and toss to coat. Taste and add more if needed or use the remaining amount for serving.
- Slice the filet mignons thinly. Spoon the panzanella salad into bowls, and top with the sliced steak.
