Ingredients
2 T + 1/4 c olive oil
12 oz. filet mignon
salt and pepper to taste
2 medium oranges (juice)
2 T orange marmalade
2 T water
1 T + 2 T honey
1 romaine heart chopped
1 head endive chopped
1/4 c dried cranberries
2 T pistachios
10 red grapes (cut in half)
1/4 balsamic vinegar
1/3-1/2 c gorgonzola cheese (crumbled), divided
Preparation
Heat 2 T olive oil over medium-high heat until just about smoking. Season each side of filet mignon with salt and pepper to taste. Carefully place the meat into the hot oil, cooking 3 minutes on each side. Remove the meat from heat and set aside. Turn the heat under the pan to medium-low. In a small bowl, mix the orange juice, marmalade, water, and 1 T honey with a whisk until well-blended. Add the mixture to the hot pan, scraping the bottom of the pan (deglaze). Simmer the orange mixture for a minute, then add the meat to the pan. Cover and let simmer for 5 minutes per side (medium-cooked). Remove from the pan and let cool. In a large bowl, mix lettuces, cranberries, pistachios, and grapes. In a small bowl, whisk vinegar, 1/4 olive oil, 2 T honey, and salt and pepper to taste. Add to lettuce mixture and toss. Divide between 2 plates. Cut the filet mignon into 1/2" slices and add to each plate. Sprinkle each salad with gorgonzola cheese.
