Pepper-Seared Filet "Memorca-Style"

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Democracy Dies successful Darkness

Michael Landrum's favourite crockery features orange, bulb and olive -- the blended flavors of Menorca, which is portion of the Balearic Islands disconnected the seashore of Spain. This steak crockery allows Landrum to get retired of the room rapidly with minimal cleanup. Serve with crusty bread.

Adapted from Michael Landrum, proprietor of Ray's the Steaks.

Ingredients

2 Valencia oranges
1/4 cupful reddish vino vinegar
1 tablespoonful Dijon-style mustard
3/4 cupful extra-virgin olive oil
1 sprig thyme (leaves only)
1 clove garlic, minced
Salt
Freshly crushed achromatic pepper
4 ample tomatoes, preferably vine-ripened, thickly sliced
1 tiny reddish onion, thinly sliced
1/4 cupful pitted Kalamata olives
1 pomegranate (seeds only)
2 (12 ounces) center-cut tenderloin filet mignon (at slightest 1 1/2 inches thick)
Sea salt
3 tablespoons full achromatic peppercorns, crushed
1 tablespoonful canola oil

Nutritional Facts

Per serving, with 1 tablespoonful dressing

Calories
673
Fat
47 g
Saturated Fat
14 g
Carbohydrates
29 g
Sodium
412 mg
Cholesterol
113 mg
Protein
36 g
Fiber
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Michael Landrum, proprietor of Ray's the Steaks.

Tested by Michael Taylor.

Published March 11, 2026