beef filets with ancient grain and kale salad

Ingredients

• Servings: 2
• 2 (6 ounce) beef tenderloin steaks, cut 1 inch thick
• 3 cloves garlic, minced, divided
• 1/4 teaspoon cracked black pepper
• 1 cup reduced-sodium beef broth
• 1 cup pearlized farro
• 1/8 teaspoon cracked black pepper
• 1 cup thinly sliced kale
• 1/4 cup dried sweetened cranberries or cherries
• 2 tablespoons sliced almonds
• 2 teaspoons fresh lemon juice

Recipe

• combine 1 clove garlic and 1/4 teaspoon pepper; press evenly beef steaks.
• 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.
• 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.
• season steaks with salt. serve with farro mixture.