Grilled Filet mignon with tomato and arugala salad

2 - 8oz fliets

2 tbsp olive oil

Spike seasoning

Ground black pepper

Fine sea salt

2 - medium size heirloom tomatoes sliced thin and halved

4 - handfuls of baby arugala

4 - basil leaves

3 oz of gorgonzola sliced into 1 inch pieces or crumbled

Tessemae's all natural cracked pepper dressing (best dressing ever)


Preheat grill on high for 5-7 minutes

brush filets generously with olive oil on each side. Sprinkle generously with Spike seasoning and ground pepper.

Ideally filets should sit at room temp for about 20 minutes prior to grilling.


Place filets on the hottest part of the grill (typically over the actual flame).  

4 minutes per side for medium rare.

5 minutes per side for medium.


While the steaks are cooking, combine arugula, tomatoes, basil and gorgonzola on 2 separate plates.  Toss with salt and pepper and Tessemae's dressing.


Take stakes off the grill, cover with foil and let stand for 10 minutes.


Slice thinly and lay over each salad.






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