2 ratings

Miraval’s Angus Beef Filet Mignon with Roma Tomato, Basil & Shallot Salad Recipe

Staff Writer
Miraval's Filet Mignon
Miraval Resort & Spa

Miraval's Filet Mignon

A healthy twist on a steakhouse filet mingnon from Executive Chef Chad Luethje of Miraval Resort & Spa.

Deliver Ingredients


For the goat cheese balls:
  • 1 ounce goat cheese
  • Cracked black pepper

For the balsamic reduction:

½ cup balsamic vinegar

For the tomato salad:

  • ½ cup Roma tomatoes, cored and julienned (about 2 small)
  • ¼ cup juliennened shallot or red onion
  • 2 tablespoons fresh basil chiffonade
  • 1 tablespoon balsamic reduction (see above)

For the beef:

  • 16 ounces beef tenderloin, trimmed of all fat and cut into four 4-ounce portions
  • 1 tablespoon olive oil
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste


For the goat cheese balls:

Roll the goat cheese into four ¼-ounce balls. Sprinkle with cracked black pepper.

For the balsamic reduction:

In a small, non-reactive heavy duty saucepan, reduce ½ cup of balsamic vinegar over extremely low heat for about 45 minutes, or until vinegar becomes thick and syrupy. Remove from heat and cool. Reserve for service.

For the tomato salad:

Mix all salad ingredients together just prior to serving.

For the beef:

Season fillets on both sides with salt and pepper.

Pre-heat oven to 350 degrees. Heat sauté pan over high heat. Add enough olive oil to lightly coat bottom of pan, and carefully place filets in pan and brown on each side, then finish cooking in oven to desired doneness.

Place asparagus bundle at center of plate, then top with the fillet. Spoon the salad over the top, drizzle with remaining balsamic reduction, and top with a goat cheese ball.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.