Beef Filets With Ancient Grain & Kale Salad

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

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. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
3. 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 (145u0b0F) to medium (160u0b0F) doneness, turning once.
4. Season steaks with salt. Serve with farro mixture.

beef tenderloin, cracked black pepper, salt, garlic, beef broth, pearlized farro, kale, cranberries, almonds, lemon juice

Taken from www.yummly.com/recipe/Beef-Filets-with-Ancient-Grain-_-Kale-Salad-1089418 (may not work)