Steak Medallion Salad

Del Frisco's Recipe

Serves 2

8 oz. filet medallions
2 tablespoons cracked black pepper
1 tablespoon kosher coarse salt
1 tablespoon butter
8 oz. fresh arugula
1 red onion
4 oz. fresh tomatoes

While heating the butter in a large saute pan or grill over medium high heat, season the medallions with cracked black pepper and salt.  Season generously and evenly on both sides so you can achieve a nice caramelized color and flavor.

Place the filets in the pan or on grill and saute for 1 and 1/2 minutes, then turn and saute for another 1 and 1/2 minutes. Set medallions aside.

Prepare arugula in salad bowl.  If you prefer something less strong or bitter, mix with spinach to make the flavor milder.  Saute red onions for 1 minute, this will give the dish its sweetness.  Place into salad after cooking.  Dress salad with simple black pepper balsamic vinaigrette and toss with arugula before placing filet medallions throughout the bowl.

Black Pepper Balsamic Vinaigrette
1/3 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2/3 cup olive oil, light tasting

Mix first 5 ingredients in a small bowl. Whisk in olive oil gradually. Makes 1 cup.

No comments:

Post a Comment