Filet mignon with a quick and delicious Peter Luger sauce and a refreshing burrata salad. The salad perfectly balances the richness of the steak, making this dinner ideal for enjoying on a warm summer evening with a good glass of wine.🍷

🥑Ingredients:

• 2 beef filet mignon
• Olive oil or avocado oil
• 2 tablespoons unsalted butter
• 1/4 cup Peter Luger Sauce
• 2 tablespoons water
• Salt and pepper to taste
• Ripe tomatoes
• Avocado
• Fresh Basil
• Lemon peel and juice from half lemon
• Red pepper flakes
• Salt and pepper
• Extra Virgin Olive Oil

🍅Directions:

1. Season the steaks with salt and pepper, preferably 45 minutes before cooking, and refrigerate.
2. Preheat the oven to 400°F.
3. Heat oil in a pan, and when the oil is about to smoke, sear the steaks for 3 minutes on each side.
4. Transfer the steaks to the oven for 5 minutes. Remove and let it rest.
5. In the meantime, melt the butter in the same pan used to sear the steaks, add Peter Luger, and mix. Stir the sauce for 1-2 minutes, add water, and mix until well combined. Return the steaks to the sauce just before serving for a quick reheat, and it is ready to serve.
   I like the meat medium. To cook the meat to your desired temperature, you can use a thermometer:

• Medium-rare: 130-135°F
• Medium: 135-145°F
• Medium-well: 145-155°F

For the salad:

• Add the ingredients to your favorite serving plate, season with salt, red pepper flakes, EVOO, lemon juice, lemon peel, and garnish with fresh basil. Serve the steaks with sauce on top and salad on the side.
  Enjoy!💫