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-oz portions

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


Balsamic Reduction:

½ cup balsamic vinegar


Tomato Salad

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-oz cheese balls.

Sprinkle with cracked black pepper.


For the balsamic reduction:

In a small, non-reactive heavy duty saucepan, reduce ½ cup of balsamic vinegar over extremely low heat for about 45 min, or until vinegar becomes thick and syrupy. Remove from heat and cool. Reserve for service.


For the salad:

Mix all salad ingredients together just prior to serving.

For final assembly

Season filets on both sides with salt & pepper.

Pre-heat sauté pan over high heat, add enough olive oil to lightly coat bottom of pan, carefully place filets in pan and brown on each side, then cook in oven to desired doneness.

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.