Ingredients
4 beef filets
Vinaigrette:
1 large ripe tomato
3 garlic cloves, chopped
1/2 teaspoon black pepper
1/3 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon GOLDEN BLOSSOM HONEY
In a blender combine all ingredients and blend until smooth. Set aside.
Vegetable Salsa:
2 tablespoons olive oil
6 ounces mushrooms, sliced
1 large ripe tomato, chopped
1 cup fresh corn cut from cob or frozen corn
12 fresh chives, chopped
1 teaspoon GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Heat oil in a medium pan and saute mushrooms for 3-4 minutes until tender. Add remaining ingredients and cook for 8-10 minutes. Set aside.
Grill filets on barbecue grill or under broiler 6-7 minutes on each side for medium rare.
Spoon vinaigrette on each of 4 plates. Place filets on plates and spoon remaining vinaigrette over each. Cover with vegetable salsa.
Serves: 4
Grill filets on barbecue grill or under broiler 6-7 minutes on each side for medium rare.
Spoon vinaigrette on each of 4 plates. Place filets on plates and spoon remaining vinaigrette over each. Cover with vegetable salsa.
Serves: 4
