Filet Mignon with Roquefort and Red Leaf

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

This grilled steak salad recipe features cubes of grilled beef tenderloin steak and roasted potatoes served over a mixture of red leaf lettuce, tomato, and crumbled blue cheese.

Ingredients:

2 large yukon gold potatoes, diced

1 tablespoon extra-virgin olive oil

4 thyme sprigs

2 rosemary sprigs, roughly chopped

1/2 cup balsamic vinegar

2 teaspoons dijon mustard

1 teaspoon chopped fresh garlic

1 teaspoon sliced shallot

1 teaspoon honey

1 teaspoon fresh thyme leaves

1 teaspoon sugar

1/2 cup plus 1 tablespoon canola oil, divided

1/4 teaspoon sea salt, divided

1 teaspoon freshly ground black pepper, divided

1 large yellow onion, chopped

4 (6-ounce) prime filet mignon steaks

2 heads red leaf lettuce, leaves separated

2 large tomatoes, quartered and sliced

1/4 pound roquefort blue cheese, crumbled

Directions:

1. Preheat oven to 375° and grill to high.
2. Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.
3. Combine vinegar and next 6 ingredients (through sugar) in a blender. Add 1/2 cup oil in a thin stream; blend. Add 1/8 teaspoon each salt and pepper; set aside.
4. While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.
5. Season steaks with remaining salt and pepper. Reduce grill to medium-high; cook steaks for about 7 minutes per side or until desired degree of doneness. Remove from grill; let rest 3 minutes before slicing into 1-inch cubes.
6. Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.

By RecipeOfHealth.com