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.