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Grilled Filet With Wheat Berry & Cherry Salad

by , Chef , Heartland Restaurant, Saint Paul, Minn.

Grilled Filet With Wheat Berry & Cherry Salad

Serves 4

    • For the salad:
    • 4 cups soft spring wheat berries, cooked al dente
    • 1/4 cup green onions, bias-sliced 1/8 inch
    • 1/4 cup dried cherries
    • 1 teaspoon fresh mint, minced
    • 2 tablespoon apple cider vinegar
    • 2 tablespoons grape seed oil
    • 1 tablespoon walnut oil
    • 2 teaspoons fine sea salt
    • 1/2 teaspoon black pepper, freshly ground
    • For the pistou:
    • 1 cup toasted pumpkin seeds
    • 1 whole garlic clove
    • 1 cup Italian parsley leaves
    • 1/2 cup grape seed oil
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon lemon juice, freshly squeezed
    • For the plate:
    • 4 6-ounce Certified Piedmontese filet mignon steaks
    • 1 ounce fresh rosemary, chopped (about 1 tablespoon)
    • 2 tablespoons grape seed oil
    • 2 teaspoons fine salt
    • 1/2 teaspoon black pepper, freshly ground

    Brush the meat on both sides with the grape seed oil, and season it with the salt, pepper, and rosemary. Set aside. Meanwhile, combine the salad ingredients in a nonreactive mixing bowl. Set aside. In a food processor, finely chop the pumpkin seeds, garlic, and parsley. Add the salt and pepper. With the motor still running, add the oil in a thin stream until well incorporated. Add the lemon juice, and set side. Grill the beef over moderate heat for 4 minutes on each side until medium-rare (125°F on a meat thermometer). Spoon the salad onto 4 serving plates, and place the beef on top of the salad. Spoon the pistou on top of the beef. Serve immediately.

    Pairing: French Bordeaux or California Meritage

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