Filet and Spring Greens Salad
My lovely bride was feeling a bit under the weather this evening so for the first time since our marriage began two weeks ago I got to cook. Jane has been showing off her skills in the kitchen this last week with home made cinnamon rolls and granola topping it off this past weekend.
I had some Broadview filets that I set out in the fridge on Sunday so I coated them in some olive oil, kosher salt and fresh black pepper and fired up the grill. On Saturday at the farmers market I acquired some fantastic fresh spring greens including my favorite pea shoots, so I tossed them in a little olive oil and balsamic along with some farmer’s market goat cheese and some freshly picked arugula – our first harvest from the Brooklyn garden. I grilled the filet – highest heat, just a few minutes per side – and sliced it over our salad. The outcome was fantastic. So good that I was forced to open a bottle of Napa Cabernet to enjoy along with the steak. If you’re looking for a great healthy spring dinner look no further.
