IRON SEARED FILET MEDALLIONS WITH SPINACH AND RED WINE BLEU CHEESE VINAIGRETTE

SEVILLE QUARTER 130 E. GOVERNMENT ST. PENSACOLA, FL 434-6211 | BRANDON MELTON

 

Filet Medallions:

6 filet medallions (1.5-2 oz. each)

2 Tbsp. olive oil

Salt and pepper to taste

 

Heat a cast iron skillet over medium high gas heat and sear the seasoned medallions for 1.5 minutes on each side.

 

Red Wine Bleu Cheese Vinaigrette:

2 shallots, finely diced

1 Tbsp. minced garlic

1 tsp. fresh thyme leaves

2 Tbsp. Dijon mustard

¼ cup red wine vinegar

1 Tbsp. honey

1 oz. basil chiffonade

1 cup olive oil blend

Salt and pepper to taste

3 oz. crumbled bleu cheese

 

In a small sauté pan, sweat the shallots, garlic and thyme in 1 Tbsp. olive oil until translucent. Place into a medium mixing bowl with mustard, vinegar and honey. With a whisk, emulsify the olive oil into the ingredients very slowly. A nice consistent small stream of oil while whisking vigorously will create a nice emulsification of oil and ingredients. Season the vinaigrette with salt and pepper, add bleu cheese crumbles and basil. This vinaigrette is best made the day before.