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Medallions Of Filet salt olive oil butter tomato Fresh Chopped Chives basil oil balsamic vinegar pancake syrup bunches romaine lettuce salt Gorgonzola cheese
Viewed: 13 - Published at: 3 years agoIngredients
- 2 whole Medallions Of Filet Mignon
- 1 Tablespoon Sea Salt
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Tomato Cut Into Small Cubes
- 1 Tablespoon Fresh Chopped Chives
- 2 Tablespoons Fresh Chopped Basil
- 2 Tablespoons Grape Seed Oil
- 2 Tablespoons Balsamic Vinegar
- 1/2 teaspoons Pancake Syrup
- 1/2 bunches Romaine Lettuce, Chopped
- Salt And Pepper, to taste
- 2 Tablespoons Gorgonzola Cheese Plus Extra For Steak And Salad Sprinkling
Method
- Let steaks reach room temperature.
- While they are resting at room temperature, prepare your salad topping.
- In a bowl combine tomato, chives, basil and a 2 tablespoons of Gorgonzola.
- Set aside
- In another small bowl combine grape seed oil, balsamic vinegar and syrup and whisk together.
- By now your steaks should be at room temperature.
- Pat each steak dry with a paper towel.
- Drizzle with olive oil to coat both sides and sprinkle sea salt lightly on both sides.
- Heat a heavy fry pan to medium/high heat.
- Add a little butter and olive oil to the pan and allow to heat up.
- Cook steaks for 3-5 minutes and flip; repeat on the other side for another 3-5 minutes for medium done; cover and cook for an additional 2 minutes for medium well.
- Remove steaks, sprinkle a little gorgonzola cheese on top and let rest for a few minutes wrapped in foil.
- While the steak is resting toss your romaine with the oil and vinegar/mixture and the tomato/Gorgonzola mixture.
- Plate salad, top with steak and enjoy!
