Steak and Bacon Blue Cheese Wedge Salad

Tyler Florence


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2 Beef tenderloin filets (1 1/2 - 2 inch filets)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
8 Slices bacon
4 Heads of romaine lettuce, (hearts only) green outer leaves removed
6 Medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges
1/2 Loaf French bread, cut into 1/4-inch thick cubes
1/4 cup Extra-virgin olive oil
3/4 cup Freshly grated parmigiano reggiano
Kosher salt and freshly ground black pepper
1 cup Mayonnaise (store bought)
1 cup Sour cream
3/4 cup Crumbled mild blue cheese (gorgonzola works well)
1 Lemon juice
2 Chopped fresh chives
1/4 cup Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Tyler Florence


Tyler Florence

Preheat oven to 375 F.

Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).

On a sheet tray layout bread cubes & drizzle with extra virgin olive oil. Season with salt & pepper than bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.

In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.

Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese - this dressing can also be made ahead of time and refrigerated.

To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.

Created date

October 2006