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Beef Filets with Ancient Grain and Kale Salad

Rated as 4 out of 5 Stars

"The most tender of them all, the Filet, is served beside a salad of farro, kale, dried cranberries and almonds."
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servings 756
Original recipe yields 2 servings


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  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 small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  3. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once.
  4. Season steaks with salt. Serve with farro mixture.

Nutrition Facts

Per Serving: 756 calories; 19.9 87.4 63.7 134 154 Full nutrition

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Read all reviews 3
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My meat was perfectly cooked to our liking at 140F. I let it rest about five minutes. I did exactly what the recipe called for, mixing fresh ground black pepper and garlic together and pressin...

My husband and I love this recipe! I always make this with a wild rice/quinoa mix instead of farro. Very good flavor and so easy

Just okay. In my opinion, filet mignon should always be grilled, but if that is not an option then you can broil. I used Campbell's regular beef broth because that is what I had and it was to w...