Miraval says, “We bring balance to dining, nourishment and the preparation of food…” Its food is satisfying and healthy. Like most destination spas, the cuisine is presented to showcase the fresh ingredients, flavor, texture and aroma. Yield 4, 6 ounce servings.
Beef Tenderloin, trimmed of all fat into four 4-
1 tbsp olive oil
Kosher or sea salt to taste
Freshly ground black pepper to taste
1 oz goat cheese
Cracked black pepper, pinch or two
½ cup balsamic vinegar
½ cup roma tomato, cored and julienned
¼ cup julienne shallot (or red onion)
2 tbsp fresh basil chiffonade*
1 tbsp balsamic reduction
Prepare the goat cheese balls, balsamic reduction, and tomato salad prior to cooking the beef.
For the goat cheese balls
Roll the goat cheese into four ¼-
Sprinkle with cracked black pepper.
For the balsamic reduction:
In a small, non-
For the salad:
Mix all salad ingredients together just prior to serving.
For final assembly
Season filets on both sides with salt & pepper.
Place asparagus bundle at center of plate, then top with the filet.
Spoon salad over the top, drizzle with remaining balsamic reduction, and top with a goat cheese ball.
1 serving = 350 calories.
* Tip from the Hill Team: Chiffonade—stack the leaves of basil and then roll tightly. Hold the bottom of the roll and cut from the top in thin strips. After cut, toss with hands to separate the rolls.