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Brown Butter Sage Filet Mignon and Tri-Colored Tomato Salad

Living the Gourmet
  • 35 minutes
  • Serves

INGREDIENTS

4

Filet mignon

1 handful

Basil, fresh leaves

1 pint

Cherry tomatoes

2

Garlic cloves

1 pint

Golden cherry tomatoes

2

Green tomatoes, thin

1 handful

Italian parsley - stems removed, fresh

1 tsp

Oregano, dried

1

Red onion, small thin

1

Sage, Fresh leaves

1 tsp

Capers, small with juice

1 tsp

Black pepper, fresh ground

1 tsp

Sea salt, fresh ground

1

Sea salt and ground black pepper

1

Olive oil

1/2 cup

Olive oil

1

Butter

1/2 cup

Romano cheese or parmesan cheese, fresh grated

1 quart of baby bella mushrooms – dusted and cleaned with a damp paper towel