I found this on the Foghorn online magazine recipe site. We had this for dinner the night before Xmas eve and used leftover filet and a mixture of romaine and iceburg lettuce. It was easy and delicious. I'll report on Xmas dinner next week - Huge thanks to Nancy Pallotta for the Akron Beacon Journal recipes!

In a medium bowl, whisk together oil, lemon juice, lemon pepper, mustard and garlic. Remove and reserve 1/4 cup for salad greens. Trim fat from steak. Cut steak in half lengthiwse, then crosswise into 1/2" thick strips. Add beef to remaining dressing; toss to coat. Heat a large non-stick skillet over medium high heat until hot. Add beef (1/2 at a time) and stir fry 2-3 minutes or until outisde surface is no longer pink. Do not overcook. Remove from skillet with slotted spoon. In large bowl, combine salad greens and reserved dressing; toss to coat. Add cheese; toss lightly. Arrange beef over greens; garnish as desired. Serve immediately. Serves 4.