Balthazar Salad with Sliced Filet

Inspired by the famed NYC bistro, this composed salad balances Pre's ultra-tender filet mignon with fresh greens, blanched vegetables, and a bright lemon-truffle vinaigrette. Shaved Parmesan and toasted panko add textural contrast while keeping the focus on the quality of the beef and produce.

Total Time: 30 minutes

Servings: 1

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Balthazar Salad Ingredients

Salad:

• 1 5-ounce Pre Filet Mignon Steak

• Kosher salt

• 1 tablespoon high-heat cooking oil

• 8 spears of asparagus, trimmed

• 1 cup haricots verts, trimmed

• 2 cups romaine lettuce, chopped

• 1 cup frisée, chopped

• 1 cup radicchio, chopped

• 1 small fennel bulb, thinly shaved

• 3 to 4 radishes, trimmed and very thinly sliced

• 1 avocado, peeled and sliced

• 1 small raw beet, peeled, trimmed, and julienned

• 1 teaspoon lemon zest

• ¼ cup toasted panko breadcrumbs

• 8 to 10 shavings of Parmesan cheese

Vinaigrette:

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons truffle oil

• 2 tablespoons fresh lemon juice

• Salt and pepper to taste

Instructions:

1. Bring a medium pot of water to a boil and prepare an ice bath.

2. Remove filet from refrigerator, pat dry with a paper towel, and salt liberally on all sides.

3. Preheat a cast-iron skillet or stainless steel pan over medium-high heat.

4. Add 1 tablespoon of high-heat cooking oil to pan.

5. Cook filet for 3 minutes per side, until internal temperature reaches 125-130º F for medium-rare.

6. Remove filet from pan and let rest for 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.)

7. While filet rests, blanch asparagus and haricots verts in boiling water until just tender, about 2 minutes.

8. Transfer blanched vegetables to ice bath, then drain and place on a double layer of paper towels. (Why: ice stops the cooking process, preserving the vegetables' bright color and crisp-tender texture.)

9. Add vinaigrette ingredients to a jar with a tight-fitting lid and shake vigorously until emulsified. Season to taste with salt and pepper.

10. Mix chopped romaine, frisée, and radicchio in a large bowl.

11. Add fennel and radish.

12. Cut asparagus spears in half and add to salad along with haricots verts.

13. Pour in dressing and toss gently.

14. Place Balthazar Salad on a large plate and lay sliced filet on top.

15. Add avocado slices, julienned beet, and lemon zest.

16. Finish with a sprinkle of breadcrumbs and Parmesan shavings.