• 6 cups baby spinach greens, washed and spun dry
  • 6 tbsp. your favorite Gustare extra virgin olive oil varietal
  • 2 tbsp. Gustare Santorini Oregano Balsamic Vinegar
  • Gustare Fleur de Sel
  • Freshly ground pepper
  • 2 ozs. Parmigiano-Reggiano
  • 4 5-oz. filet mignon steaks
  • Gustare White Truffle Extra Virgin Olive Oil



Whisk together the varietal olive oil,  Santorini Oregano balsamic, Fleur de Sel, and pepper. Set aside.


Make shavings of Parmigiano-Reggiano with a vegetable peeler. Set aside.


Grill steaks to individual preference. When steaks are done, toss spinach with dressing.


Divide salad among plates and center each with a filet. Season with salt and pepper, to taste. Drizzle each filet with White Truffle olive oil. Top with several slivers of Parmigiano-Reggiano. Serve and enjoy!

Recipe Tags

#Main Course

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