Beef Salad Recipe

A plate of Beef Salad

I usually don't eat beef. I find it too chewy and hard. When my husband grilled a fillet mignon for dinner, it was when I met the real deal of beef. So why not make it a lunch dish. This beef salad is very satisfying, I have made it a few times and still loving it.


  • 1/2 pound beef fillet mignon
  • Small piece of ginger (size of your fingernail) 
  • 1 garlic clove
  • 50 ml soy sauce
  • 25 ml rice vinegar
  • 1 Tablespoon Worcestershire sauce 
  • 1/8 teaspoon hot sauce (optional)
  • 1 stem fresh parsley (may substitute for cilantro)
  • 2 Tablespoons of extra virgin olive oil
  • 1 head of romaine lettuce 
  • 5 stems of asparagus
  • 1/4 english cucumber


  1. In a blender beat together 1 small pieces of ginger (peeled), 1 garlic clove, 50 m soy sauce, 25 ml rice vinegar, 1 Tablespoon Worcestershire sauce, 1 stem fresh parsley and 1/8 teaspoon of hot sauce (optional). Beat until smooth. 
  2. Put the sauce into a large mug and place 1/2 pound of beef fillet mignon into the mug. Marinade for 30 minutes. 
  3. Meanwhile, chop romaine lettuce, 5 asparagus stems and slice 1/4 english cucumber. Arrange in a plate. 
  4. Heat up 2 Tablespoons extra virgin olive oil in a skillet. Take the beef and fry it, 4 minutes each side, this will be rare inside so If you like the beef more well done let it cook through longer, could also put a lid on it to make it cook well on the inside. 
  5. Take the fillet out and let it rest for 5 minutes. Slice it and place on top of the green vegetables. Drizzle the remaining marinade sauce on top of the salad. 

serves 2