Filet Mignon With Arugula Salad - cooking recipe

Ingredients

4 (4 ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8 ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5 ounce) bag baby arugula

Preparation

Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray.
Sprinkle beef with 1/4 teaspoon salt 1/8 teaspoon black pepper.
Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.
Remove beef from pan; keep warm.
Melt butter in pan; coat pan with cooking spray.
Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion and mushrooms to pan.
Saute 4 minutes or until mushrooms release their liquid.
Combine lemon juice and arugula in a large bowl.
Add mushroom mixture to arugula mixture; toss gently to combine.
Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.