Filet Mignon with Warm Tomato Vinaigrette

Reverse-seared filet mignon with warm tomato vinaigrette.

Ingredients

• 4 Filet Mignon (6–8 oz each)
• 2 Tbsp Avocado Oil
• Kosher Salt to Taste
• Coarse Ground Black Pepper to Taste
• Warm Tomato Vinaigrette — 2 cups Cherry Tomatoes Halved
• Warm Tomato Vinaigrette — 1 Shallot Minced
• Warm Tomato Vinaigrette — 4 Garlic Cloves Thinly Sliced
• Warm Tomato Vinaigrette — 2 Tbsp Capers Drained
• Warm Tomato Vinaigrette — 3 Tbsp Extra Virgin Olive Oil
• Warm Tomato Vinaigrette — 1 Tbsp Red Wine Vinegar
• Warm Tomato Vinaigrette — 1 tsp Lemon Juice
• Warm Tomato Vinaigrette — 6-8 Fresh Basil Leaves
• Warm Tomato Vinaigrette — Kosher Salt to Taste
• Warm Tomato Vinaigrette — Coarse Ground Black Pepper to Taste

Method

1. PREP THE FILET: Remove filets from the fridge 30 minutes before cooking. Pat dry and season all sides with kosher salt and black pepper. Place on a wire rack set over a sheet pan.
2. REVERSE COOK: Preheat the oven to 250°F. For a medium rare finish, cook filets until internal temp reaches 118 F - 120 F (approx. 30 minutes). Remove and rest for at least 5 minutes.
3. BUILD THE VINAIGRETTE: Heat olive oil over medium-low heat. Add shallots and cook for 1–2 minutes until softened. Add garlic and cook for 30 seconds. Add cherry tomatoes and a pinch of salt. Cook 3–5 minutes until just softened. Do not smash or overcook the tomatoes. They should still have structure. Add capers and cook for 30–45 seconds. Turn off heat and stir in vinegar and lemon juice. Tear the basil leaves and fold into the vinaigrette before serving.
4. SEAR: Heat a sauté pan or cast-iron skillet over high heat. Add the avocado oil and sear filets for about a minute per side, including edges.
5. REST & PLATE: Rest 5 minutes and slice into medallions. Spoon vinaigrette over and around. Finish with a sprinkle of flaky salt and a drizzle of olive oil.