Filet of Beef with Tomato, Red Onion, and Basil Salad

By cheeserohan

Ingredients

• 1/2 cup balsamic vinegar
• 4 large plum tomatoes, seeded, julienned
• 1/2 small red onion, julienned
• 1/4 fresh basil leaves, julienned
• 1/2 teaspoon each kosher salt and freshly ground pepper
• 4 4-ounce beef filet steaks, about 3/4 inch thick
• 1 Tablespoon olive oil
• 1 ounce fresh goat cheese, cut into 4 thin slices

Details

Servings 4

Preparation

Step 1

1. Bring vinegar to a boil in a small saucepan. Reduce heat to low and simmer until it's reduced by half and becomes thick and syrupy, about 8 minutes.

2. In a medium bowl, toss tomatoes, onion, basil, and half of the salt and pepper; set aside.

3. Season beef with remaining salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steaks and cook 2 minutes per side, until seared. Reduce heat to medium and cook another minute per side for medium-rare. Transfer steaks to a plate and let rest 5 minutes.

4. Meanwhile, toss tomato salad with 1 Tablespoon of the balsamic syrup. Divide salad among 4 plates. Place a steak on top of each salad and top with a slice of goat cheese. Drizzle remaining balsamic syrup over steaks.