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Grilled Filet and Arugula Salad with Charred Green Onion Vinaigrette & Goose Noir Cocktail


Courtesy of Chef Jim Gallen of Tom’s Tavern

Grilled Filet Marinade

3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
3 garlic cloves, chopped

Place thawed filet in an air tight container, with olive oil, chopped rosemary and garlic. Marinade the filet for no more than 6 hours. Place directly on grill and cook to your desired preference. 

Arugula Salad with Charred Green Onion Vinaigrette

Ingredients for salad: 
3-5 oz. baby arugula
1 thinly sliced medjool date
½ oz. toasted almonds 
2 Campari tomatoes (sliced)

Ingredients for vinaigrette: 
8-10 Green Onions (Clean & Trimmed)
¼ Cup rice wine vinegar
¾ Cup canola oil
Fine sea salt and fresh ground pepper to taste

Heat your grill. Place the white portion of the green onions on the grill until they are softened and slightly charred. Put the grilled onions, green onion tops, rice wine vinegar, canola oil, sea salt and pepper in a blender to puree. Serve immediately with salad. 

Goose Noir Cocktail

1 1/2 oz. Grey Goose
¼ oz. Luxardo Fernet Amaro
1 dash of Blood Orange Bitters
Juice of one Blood Orange

Add all ingredients and shake with ice. Serve immediately with an Amaro Orange twist.


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