This is a pretty simple dish to highlight something that is in season for summer, the tomato.
Serves 2
Ingredients:
2 large tomatoes, preferably heirloom, or multi-colored
1 red onion
1oz fresh mint leaves
2tbl salt
2tbl black pepper
1 C balsamic vinegar
¼ C red wine vinegar
3 tbl sugar
2 oz olive oil
Instructions:
Combine both vinegars, and sugar in a saucepan. Cook at medium heat, stirring occasionally until reduced by half. It should coat the back of a spoon when finished. Reserve after reduced.
Season both sides of the filets with salt, pepper, and a small amount of oil. Grill on each side for 7-8 minutes and let rest for one minute. Slice at a bias and fan across one side of the plate.
While the steaks are cooking, slice the tomatoes into chunks. Slice the onion very thin. Chop the fresh mint and combine all three in a mixing bowl with salt, pepper, and olive oil.
Place salad mixture next to the steak. Drizzle reduction on top.
Ingredients:
2 large tomatoes, preferably heirloom, or multi-colored
1 red onion
1oz fresh mint leaves
2tbl salt
2tbl black pepper
1 C balsamic vinegar
¼ C red wine vinegar
3 tbl sugar
2 oz olive oil
Instructions:
Combine both vinegars, and sugar in a saucepan. Cook at medium heat, stirring occasionally until reduced by half. It should coat the back of a spoon when finished. Reserve after reduced.
Season both sides of the filets with salt, pepper, and a small amount of oil. Grill on each side for 7-8 minutes and let rest for one minute. Slice at a bias and fan across one side of the plate.
While the steaks are cooking, slice the tomatoes into chunks. Slice the onion very thin. Chop the fresh mint and combine all three in a mixing bowl with salt, pepper, and olive oil.
Place salad mixture next to the steak. Drizzle reduction on top.
How about I just drizzle this with some comment love... Looking forward to reading (and hopefully eating) more of your work Chef Eric.
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