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Filet of Beef

Filet of Beef with Tomato & Red Onion Salad

(From Redbook and Chef Chad Luethje, Miraval Spa & Resort, Tucson, AZ)

Makes 4 main dish servings:  each serving about 356 calories

 

1/2 cup balsamic vinegar

4 large plum tomatoes, seeded and julienned

1/2 small red onion julienned

1/4 cup fresh basil leaves, julienned

Sea salt and pepper

4 beef filet steaks (4 oz. each), about 3/4 inches thick

1 Tab. olive oil

1 oz. fresh goat cheese, cut into 4 thin slices

 

1.  In small saucepan, bring vinegar to boiling.  Reduce heat to low and simmer about 8 minutes, or until reduced by half and thick and syrupy.

2.  In medium bowl, combine tomatoes, onion, basil, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper; set aside.

3.  Season beef with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.  In lage nonstick skillet on medium-high, heat oil.  Add steaks, and cook 2 minutes per side, until seared.  Reduce heat to medium, and cook 1 minute per side for medium-rare.  Transfer steaks to plate and let rest 5 minutes.

4.  Meanwhile, toss tomato salad with 1 tablespoon balsamic syrup.  Divide salad among 4 plates.  Top each salad with 1 steak and 1 slice goat cheese on top of steak.  Drizzle with remaining balsamic syrup.

 

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