Monday, April 14, 2008

Tenderloin Caprese

It's a cold Spring, but I am working on Summer dishes anyway. I know this salad will be marvelous when the tomatoes are ripe, but for now I bought a store bought tomato labeled "Ugly Ripe"-it is apparently an heirloon variety of tomato. It tasted a little better than the tennis balls that pass for tomatoes in the store right now, but not much. Sometimes I have to cook things out of season in order to have the menus and recipes thought out well enough to implement new dishes when the ingredients comes into season.
1 eight ounce fillet mignon steak

1 ball of fresh mozzarella cheese

1 large tomato

salad greens

fresh Basil for garnish

Balsamic vinaigrette
In a hot skillet sear the steak and cook briefly, about 4 minutes on each side, the steak will still be rare.

Let the steaks rest for at least ten minutes while assembling the salad ingredients.

Cut the cheese into 6 slices.

Cut the tomato into 6 slices.

Cut the steak into 6 slices.

Line two dinner plates with salad greens, place alternating slices of tomato, cheese, and steak accross the salad greens.

Garnish the salad with fresh basil, and drizzle with balsamic vinaigrette.

1 comment:

James said...

Hey Mick just wanted to say that your blog looks great. -James