For the meat:
For the salad:
For the vinaigrette:
Rub the filets with olive oil and generously season with salt and pepper. On a hot grill or a hot grill pan, sear the filets on each side, turning them so that they cook evenly. Cook to medium rare, 128 degrees F on a meat thermometer. Remove from heat and let rest for five to 10 minutes before slicing.
Put all of the ingredients in a large mixing bowl.
*Any type of heirloom tomato will work. These varietals were picked for aesthetic reasons only.
Whisk all of the ingredients together.
Slice the meat on the bias (against the grain) and add to the vegetables in the large mixing bowl. Season with salt and pepper. Toss with the vinaigrette. May made up to four hours in advance.