It’s another National Food Day! This one is for filet mignon, a tender & lean but expensive cut of beef. Beef is a special occasions thing around here, retained for holidays and birthdays. But since I had this particular recipe in reserve from a few summers ago and this year’s Filet Mignon Day fell on a blog posting day, it seemed like this dish just had to be shared today.
Caprese Filet Mignon is a perfect Summer beef recipe. The combination of mozzarella cheese, just-picked Roma tomatoes, fresh basil, and balsamic vinegar reduction comprises caprese, and it is my favorite way to enjoy tomatoes. It is the dish I most look forward to eating all Summer long. Adding caprese to a melt-in-your-mouth cut of beef makes this a great main dish for today’s food celebration.
Caprese Filet MIgnon
Caprese Filet Mignon (adapted from cupcakesandkalechips.com) Serves: 4
Ingredients:
- 4 6-8 ounce filet mignons
- kosher salt & freshly ground black pepper
- olive oil
- 2 Roma tomatoes, (eight slices)
- 4 ounces fresh mozzarella, cut into four slices
- 8 fresh basil leaves
- balsamic vinegar reduction
Instructions:
Season the fillets with salt and pepper and lightly brush them with olive oil.
Heat the grill to high. Place the steaks on the grill and reduce the heat to medium. Cover the grill and cook the steaks for 5 minutes. Flip them and cook for an additional 5 minutes.
Season the steaks.
Reduce the heat to low and top each fillet with one tomato slice, one basil leaf, one slice of mozzarella, then another basil leaf, and another slice of tomato.
Close the cover and grill the steaks for another 3-5 minutes or to the desired doneness.
Add the mozzarella, basil & tomato to the meat & grill until the cheese is just melted and the steaks are at the desired doneness.
Remove the steaks to a platter, let them rest for 5 minutes, then drizzle them with the olive oil and balsamic vinegar reduction before serving.
Add the oil & balsamic vinegar & serve.
The fresh tastes of Summer enhances this beef dish! ~Linda
Caprese Filet Mignon (adapted from cupcakesandkalechips.com) Serves: 4
Ingredients:
- 4 6-8 ounce filet mignons
- kosher salt and freshly ground black pepper
- olive oil
- 2 Roma tomatoes, (eight slices)
- 4 ounces fresh mozzarella, cut into four slices
- 8 fresh basil leaves
- balsamic vinegar reduction
Instructions:
Season the fillets with salt and pepper and lightly brush them with olive oil.
Heat the grill to high. Place the steaks on the grill and reduce the heat to medium. Cover the grill and cook the steaks for 5 minutes. Flip them and cook for an additional 5 minutes.
Reduce the heat to low and top each fillet with one tomato slice, one basil leaf, one slice of mozzarella, then another basil leaf, and another slice of tomato.
Close the cover and grill the steaks for another 3-5 minutes or to the desired doneness.
Remove the steaks to a platter, let them rest for 5 minutes, then drizzle them with the olive oil and balsamic vinegar reduction before serving.