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Chef Billy Wise's beef steak salad

Looking to add a little meat to your salad? Chef Billy Wise of Baron’s Inn in Greene, New York recommends adding some filet mignon. He suggests rubbing two 6-ounce filets with salt and pepper before pan searing the meat for 2-3 minutes on each side. Then, set aside while making the salad. Place one pound of spring mix (mixed greens) in a large bowl. Next, drizzle 1/6 cup olive oil, 1/6 cup balsamic vinegar, a pinch of sea salt and pepper. Toss the salad and place on a large platter.

Slice the filet mignon, 3 large tomatoes and one pound of fresh mozzarella in ½ inch slices. Cascade the slices, alternating meat, cheese and tomato, on the platter of salad. Garnish the dish with chopped basil and drizzle the remaining oil and balsamic vinegar over the salad.

Serve with a crusty bread.

Chef Wise’s Beef Steak Salad

  • 1 pound spring mix
  • 3 large vine ripened tomatoes
  • 1 pound fresh mozzarella
  • 2 six ounce filet mignon
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch coarse black pepper
  • 3-4 sprigs fresh basil

Serves 3 to 4




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