Filet Mignon With Citrus Olive Relish

I know it sounds expensive but, in my defense, if you are celebrating a special Anniversary/birthday or better yet, your in-laws or boss are coming for dinner….prepare this and you will get that raise. It isn’t that expensive, honest.


  • 1 tbsp. honey
  • 3 tbsp. sherry vinegar
  • 1/4 cup plus 2 tsp. olive oil, divided
  • 1/2 cup shallots, finely diced
  • 2 garlic cloves, minced
  • 1/3 cup Kalamata olives, sliced
  • 3/4 cup Italian flat leaf parsley, chopped
  • 1 orange
  • 1 lime
  • 1/2 cup  crushed pineapple, drained
  • kosher salt and black pepper
  • 4 x 7 oz. filet mignons
  • 1 tsp. butter

In a medium bowl, whisk together the honey and sherry vinegar.
Now continue whisking and slowly add 1/4 cup oil in a steady stream until emulsified. Stir in the shallots, garlic, olives and parsley.

Cut away the skins of the citrus fruits and segment each piece so you can cut into bite-size pieces. Add the pineapple and stir into the honey mixture and set aside.

Season both sides of the steak with salt and pepper. Add 2 tsp. of oil and the butter in a skillet on high heat, reduce to medium temperature and cook about 7 minutes per side for a medium-rare doneness.

Transfer to a board and rest for about 10 minutes.

If possible, the day before or at least, the morning of,  the dinner, set a beautiful table. Remember to have candles and fresh flowers. Now add mashed potatoes, veggie and salad and you have a perfect meal.

Sorry…it is not perfect unless you have a glass of Chianti or Pinot Noir.  Now, it is perfect.




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