Beef Filets with Ancient Grain and Kale Salad

Ingredients

• 2 tablespoons almonds sliced
• 12 ounce beef tenderloin steaks cut (filet mignon)
• 1 cup pearlized farro 
• 3 cloves garlic divided minced
• 1 cup kale thinly sliced
• 2 teaspoons juice of lemon fresh
• 1 cup beef broth reduced-sodium
• 0.1 teaspoon cracked pepper black
• 0.3 cup cranberries dried sweetened

Equipment

• sauce pan
• broiler pan

Directions

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.
3. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
4. 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.
5. Season steaks with salt.
6. Serve with farro mixture.