at our restaurant
CAPRESE GRILLED FILET MIGNON
four 6-8 oz filets
kosher salt and freshly ground pepper
1-2 roma tomatoes, sliced about ¼ inch thick (you’ll need eight slices)
About 4 oz fresh mozzarella, cut into four slices
About eight fresh basil leaves
Reduced balsamic vinegar
Season filets with salt and pepper and lightly brush with olive oil
Heat grill to high. Place steaks on grill, reduce heat to medium. Cover and cook for 5 minutes.
Flip and cook for an additional 5 minutes.
Reduce to low, top with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another slice of tomato.
Close the cover and grill for another 3-5 minutes or to desired doneness.
Remove to a platter, let rest for at least 5 minutes, drizzle with olive oil and reduced balsamic vinegar before serving.
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