2 ratings

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


Miraval's Filet Mignon

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


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.