- 3 tablespoons apple cider vinegar
- 2 teaspoons country-style Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 cups fresh fava beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed
- 10 medium radishes, very thinly sliced
- 1/4 cup chopped fresh herbs, such as tarragon, basil, thyme, and parsley
- 1 tablespoon butter
- 1 tablespoon canola oil
- 4 5- to 7-ounce filet mignon steaks
- 1/3 cup crumbled goat's milk feta cheese
- Whisk vinegar and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
- Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in medium bowl; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.
- Melt butter with canola oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.
- Divide salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of cheese over each and serve.