California Farm Cold Filet Mignon

Name: California Farm Cold Filet Mignon
Total time: 300 s
Yield: 1 person
Cuisine: American
Ingredients: 3 oz filet mignon, cold, medium rare, sliced 1/8th inch thin; 1 sour dough baguette, 1/2” bottom crust, toasted; 3 Tsp ranch dressing; 3 Tbs Iceberg lettuce; 3 Tsp snipped fresh parsley

Hobby Horseman @HobbyHorseman

California, United States

A filet mignon is usually 2” to 1 1/2” thick and weights six to eight ounces, a large portion for one person. A small leftover portion, 2 to 3 ounces, is enough to make this cold summer salad.

Sliced thin, served cold over warm fresh sour dough bread with ranch dressing, lettuce and parsley on top. A great way to savor the tender taste of this beef again a second time.

A filet mignon is usually 2” to 1 1/2” thick and weights six to eight ounces, a large portion for one person. A small leftover portion, 2 to 3 ounces, is enough to make this cold summer salad.

Sliced thin, served cold over warm fresh sour dough bread with ranch dressing, lettuce and parsley on top. A great way to savor the tender taste of this beef again a second time.

Hobby Horseman @HobbyHorseman

California, United States

A filet mignon is usually 2” to 1 1/2” thick and weights six to eight ounces, a large portion for one person. A small leftover portion, 2 to 3 ounces, is enough to make this cold summer salad.

Sliced thin, served cold over warm fresh sour dough bread with ranch dressing, lettuce and parsley on top. A great way to savor the tender taste of this beef again a second time.

A filet mignon is usually 2” to 1 1/2” thick and weights six to eight ounces, a large portion for one person. A small leftover portion, 2 to 3 ounces, is enough to make this cold summer salad.

Sliced thin, served cold over warm fresh sour dough bread with ranch dressing, lettuce and parsley on top. A great way to savor the tender taste of this beef again a second time.

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Ingredients

5 minutes

1 person

3 ozfilet mignon, cold, medium rare, sliced 1/8th inch thin
1sour dough baguette, 1/2” bottom crust, toasted
3 Tspranch dressing
3 TbsIceberg lettuce
3 Tspsnipped fresh parsley
Equipment: hand deli slicer, kitchen scissors
Cost: filet $3, other 50 cents

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Steps

5 minutes

1

Toast the thin bottom of a fresh sour dough baguette till a crust develops. Drizzle ranch dressing over.
2

Make ranch dressing at home from scratch: 1/3 buttermilk, 1/3 mayo, 1/3 sour cream, with dill, chives, parsley, cilantro, garlic, onion powder and balsamic vinegar.

California Farm Fresh Buttermilk and Ranch Dressing
3

Slice cold filet mignon across the grain, 1/8th inch thick, with a hand deli slicer. Or, freeze the meat so you can slice it 1/8th inch thin with a kitchen knife.
4

Lay sliced filet mignon on bed of iceberg lettuce on bread, sprinkle snipped fresh parsley over, few drops of ranch dressing on top. Enjoy.

Linked Recipes

California Farm Fresh Buttermilk and Ranch Dressing

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 14, 2025 18:03

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.