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| GRILLED BEEF TOURNEDOS WITH GOAT CHEESE CRUSTED TOMATO AND MIXED GREENS WITH A RUSTIC LUMP CRAB, PINE NUT, ROASTED PEPPER AND BASIL VINAIGRETTE |
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| INGREDIENTS: |
8 - 3 oz Beef Tournedos
4 Large Slices of Tomatoes
4 oz Goat Cheese
6 oz Mixed Lettuces
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| INGREDIENTS FOR SEASONING: |
Cayenne Peppers
Salt
Pepper
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| INGREDIENTS FOR CRAB VINAIGRETTE: |
1 lb Jumbo Lump Crab
1.5 ounce Pine Nuts, chopped
2 Avocados (small diced)
2 ounce Red Onion (small diced)
1 Large Red Pepper, roasted and diced
2 ounce Cane Vinegar
1 ounce White Wine
6 ounce Olive Oil
1 ounce Chopped Chives
10 ounce Chopped Thyme
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| METHOD: |
| Warm your grill to a high temperature.
Season your beef and tomato slices.
Crumble the Goat cheese on top of the tomato.
Grill these after brushing the grill with a little Olive oil.
In a medium skillet on top of the grill, put 2 ounces of the
olive oil into the pan to warm.
Add the red onion, peppers, pine nuts, white wine, crabmeat
and chopped herbs.
Allow to warm and finally add the vinegar and remaining oil.
Season with cayenne, salt, and pepper to your taste. |
| ASSEMBLING: |
| Place the mixed lettuce in the center of the plate in a nice bundle.
Arrange the tomatoes and tournedos of beef beside it.
Then using a spoon, cover the tomato and beef with the crab
and ingredients.
Ladle some of the vinaigrette over the greens. |
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