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2 each 44 Farms Filet Mignon

1 1/2 tsp 44 Farms Salt & Pepper Blend

2 each Bibb Lettuce

2 c Baby Arugula

1 c. Sugar Snap Peas

2 each Radish (thinly shaved)

1 c Cherry Tomato (halved)

2 c Marble Potatoes

4 oz Goat Cheese (crumbled)

1 recipe Tarragon Buttermilk Dressing, recipe follows


Tarragon Buttermilk Dressing

2 Tbs Tarragon (minced)

3/4 tsp Kosher Salt

1 Tbs 44 Farms Wildflower Honey

2 tsp Dijon Mustard

3 Tbs Whole Milk Greek Yogurt

2/3 c Red Wine Vinegar

1 c Olive Oil

1 tsp Garlic (minced)

1 Tbs Shallot (minced)



  • 1
    Pre-heat oven to 400º.
  • 2
    Begin by preparing salad items. Remove bottom of Bibb lettuce and quarter. Pull lettuce apart and clean.
  • 3
    Heat two pots of water and season with kosher salt. Once water is boiling, add snap peas to one pot and potatoes to the other pot.
  • 4
    Have an ice water bath ready. Cook snap peas for 2 minutes and add to ice water bath. Remove after 2 minutes and set aside on a paper towel-lined plate to dry.
  • 5
    Cook potatoes for 5–6 minutes (depending on their size, you may need more cooking time). Add to ice bath and let cool for 3 minutes. Remove from ice bath and let dry on paper towel-lined plate. Halve the potatoes and set aside.
  • 6
    Heat 1 Tbs. canola oil in a cast iron pan until hot. Meanwhile, season each filet with 1/2 tsp. 44 Farms Salt & Pepper Blend. Sear filets for 2 minutes on each side to brown. Place on a baking tray and cook in oven for approximately 8 minutes until the internal temperature reaches 125º for medium-rare steak.
  • 7
    While steaks are cooking, assemble salads.
  • 8
    In a large bowl, add the Bibb lettuce, blanched sugar snap peas, radish, potatoes, arugula and cherry tomato halves. Set aside until steaks are ready.
  • 9
    When filets are finished cooking, let sit for 5 minutes to rest. While they are resting, season salad with 1/2 tsp. 44 Farms Salt & Pepper Blend and then toss 1 c. dressing into salad divided among four plates. Top with crumbled goat cheese.
  • 10
    Slice each filet into 8 slices. Top each salad with 4 slices of filet.
  • 11
    Finish with more dressing, if desired. Serve immediately.
  • 12
  • 13
    Whisk together all ingredients except olive oil.
  • 14
    After all ingredients have been thoroughly incorporated, begin slowly adding olive oil and whisking continuously until all olive oil is added.

CHEF'S TIP: Adding seasoning to the salad ingredients will ensure you have a great-flavored salad. Season and dress salad right before serving to keep salad ingredients freshest and crunchiest, not soggy, from sitting in dressing too long.

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