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2 6oz. beef tenderloin filets
1/4 lb. mixed greens including arugula
2 marinated red onions
2 oz. basalmico viniagrette
salt & white pepper to taste
2-3 oz. extra virgin olive oil
1 tsp. sugar
1 tsp. freshly ground sea salt
1 tbsp. extra virgin olive oil
1 tbsp. sherry vinegar
1 cup basalmic vinegar
1 cup grapeseed oil
1.25 cups extra virgin olive oil
2 shallots, diced
1/8 cup fines herbes (thyme, rosemary & Italian parsley), freshly diced
1 tsp. freshly ground sea salt
1 tsp. fine sugar
Either start a grill or preheat a cast iron pan over a low flame.
Season the beef with sea salt & white pepper.
Brush beef with olive oil, and place on the hottest part of the grill or pan.
Cook approximately 8-10 minutes for a medium-rare steak.
When finished, let the beef rest on a plate for 2-3 minutes. Dress the beef lightly with balsamic viniagrette.
To serve, place onions in the middle of two plates.
Dress the greens and arugula in the remaining balsamic viniagrette.
Season to taste with sea salt & white pepper.
Arrange the mixed greens around the onions.
Place the beef on top of the onions, and pour the liquid on the plate over the beef.
Serve immediately.
(Marinated Red Onions)
Slice red onions 1/2-inch thick and place in a non-reactive dish.
Season with sea salt & sugar.
Let stand five minutes, and then cover with olive oil and sherry vinegar.
After the onions have marinated for an hour, grill them on both sides or sear them in a very hot cast iron pan.
Roast the onions in a 350-degree oven for 15-20 minutes.
Set aside and hold at room temperature.
(Balsamic Viniagrette)
Place chopped shallots in a mixing bowl, and add the sea salt & sugar.
Let stand for 5 minutes and then add balsamic vinegar & fines herbes (thyme, rosemary & Italian parsley)
Slowly whisk in all of the olive oil and grapeseed oil.
Place in a sealed container, and will last up to two weeks in the refrigerator.
1/4 lb. mixed greens including arugula
2 marinated red onions
2 oz. basalmico viniagrette
salt & white pepper to taste
2-3 oz. extra virgin olive oil
1 tsp. sugar
1 tsp. freshly ground sea salt
1 tbsp. extra virgin olive oil
1 tbsp. sherry vinegar
1 cup basalmic vinegar
1 cup grapeseed oil
1.25 cups extra virgin olive oil
2 shallots, diced
1/8 cup fines herbes (thyme, rosemary & Italian parsley), freshly diced
1 tsp. freshly ground sea salt
1 tsp. fine sugar
Either start a grill or preheat a cast iron pan over a low flame.
Season the beef with sea salt & white pepper.
Brush beef with olive oil, and place on the hottest part of the grill or pan.
Cook approximately 8-10 minutes for a medium-rare steak.
When finished, let the beef rest on a plate for 2-3 minutes. Dress the beef lightly with balsamic viniagrette.
To serve, place onions in the middle of two plates.
Dress the greens and arugula in the remaining balsamic viniagrette.
Season to taste with sea salt & white pepper.
Arrange the mixed greens around the onions.
Place the beef on top of the onions, and pour the liquid on the plate over the beef.
Serve immediately.
(Marinated Red Onions)
Slice red onions 1/2-inch thick and place in a non-reactive dish.
Season with sea salt & sugar.
Let stand five minutes, and then cover with olive oil and sherry vinegar.
After the onions have marinated for an hour, grill them on both sides or sear them in a very hot cast iron pan.
Roast the onions in a 350-degree oven for 15-20 minutes.
Set aside and hold at room temperature.
(Balsamic Viniagrette)
Place chopped shallots in a mixing bowl, and add the sea salt & sugar.
Let stand for 5 minutes and then add balsamic vinegar & fines herbes (thyme, rosemary & Italian parsley)
Slowly whisk in all of the olive oil and grapeseed oil.
Place in a sealed container, and will last up to two weeks in the refrigerator.
