Spring Time Filet Over Salad

• 2 whole Medallions Of Filet Mignon
• 1 Tablespoon Sea Salt
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Tomato Cut Into Small Cubes
• 1 Tablespoon Fresh Chopped Chives
• 2 Tablespoons Fresh Chopped Basil
• 2 Tablespoons Grape Seed Oil
• 2 Tablespoons Balsamic Vinegar
• 1/2 teaspoons Pancake Syrup
• 1/2 bunches Romaine Lettuce, Chopped
• Salt And Pepper, to taste
• 2 Tablespoons Gorgonzola Cheese Plus Extra For Steak And Salad Sprinkling

1. Let steaks reach room temperature.
2. While they are resting at room temperature, prepare your salad topping.
3. In a bowl combine tomato, chives, basil and a 2 tablespoons of Gorgonzola.
4. Set aside
5. In another small bowl combine grape seed oil, balsamic vinegar and syrup and whisk together.
6. By now your steaks should be at room temperature.
7. Pat each steak dry with a paper towel.
8. Drizzle with olive oil to coat both sides and sprinkle sea salt lightly on both sides.
9. Heat a heavy fry pan to medium/high heat.
10. Add a little butter and olive oil to the pan and allow to heat up.
11. Cook steaks for 3-5 minutes and flip; repeat on the other side for another 3-5 minutes for medium done; cover and cook for an additional 2 minutes for medium well.
12. Remove steaks, sprinkle a little gorgonzola cheese on top and let rest for a few minutes wrapped in foil.
13. While the steak is resting toss your romaine with the oil and vinegar/mixture and the tomato/Gorgonzola mixture.
14. Plate salad, top with steak and enjoy!

medallions of filet, salt, olive oil, butter, tomato, fresh chopped chives, basil, oil, balsamic vinegar, pancake syrup, bunches romaine lettuce, salt, gorgonzola cheese

Taken from tastykitchen.com/recipes/main-courses/spring-time-filet-over-salad/ (may not work)