Petite Filet Caprese



What You Will Need:

9 OZ Petite Filet, seared then baked

8 OZ Buffalo Mozzarella, sliced into 1 OZ portions (Buffalo Mozzarella is also called “The pearl of the Table”)

4 Tbsp Blue Cheese

4 Large Heirloom Tomatoes, sliced

1/4 C Fresh Basil, chopped

1 C Watercress, chopped

4 Tbsp Balsamic Vinegar

2 Tbsp olive oil




Pre heat the oven to 360.

Prep your mise en place (fancy meaning for prep the ingredients. It’s ok to sound fancy.)


On the stove, heat a pan up to high heat.

Sprinkle the filets with salt, and pepper then pat it in.

Brush the filets with olive oil, then sear the filet on all sides to create a crust. The crust is what will seal in all the juice from the filet. It takes about 1 minute to make a nice sear then flip and repeat.

Place the filets in the pre heated oven and bake for 8 minutes.

While the filets are baking, slice the mozzarella, and tomatoes.

When the filets are done baking, let them rest for about 5 minutes so when you slice them the juice will not run out.

*Assemble your Caprese:

Tomatoes, Mozzarella, Filet, Basil, Watercress, Blue cheese crumbles, drizzle of Balsamic Vinegar, and Salt and Pepper to taste

*Makes 4 servings:

325 cals, 23.9 G fat, 1.3 G carb,  1.4 G fiber, 19.4 G pro, 4 G sugar



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