Spring Time Filet Over Salad

Name: Spring Time Filet Over Salad
Ingredients: 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

13 ingredients

14 steps

Ingredients

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

Directions

1

Let steaks reach room temperature.
2

While they are resting at room temperature, prepare your salad topping.
3

In a bowl combine tomato, chives, basil and a 2 tablespoons of Gorgonzola.
4

Set aside
5

In another small bowl combine grape seed oil, balsamic vinegar and syrup and whisk together.
6

By now your steaks should be at room temperature.
7

Pat each steak dry with a paper towel.
8

Drizzle with olive oil to coat both sides and sprinkle sea salt lightly on both sides.
9

Heat a heavy fry pan to medium/high heat.
10

Add a little butter and olive oil to the pan and allow to heat up.
11

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.
12

Remove steaks, sprinkle a little gorgonzola cheese on top and let rest for a few minutes wrapped in foil.
13

While the steak is resting toss your romaine with the oil and vinegar/mixture and the tomato/Gorgonzola mixture.
14

Plate salad, top with steak and enjoy!