ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Filet Mignon with Roquefort and Red Leaf

Sara Remington
Prep time 10 mins
Cook time 39 mins
Yield Makes 8 servings (serving size: 3 ounces steak and about 2 cups salad)
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

Nutrition Information

  • calories 441
  • fat 27 g
  • satfat 6 g
  • monofat 14 g
  • polyfat 5 g
  • protein 23 g
  • carbohydrate 27 g
  • fiber 4 g
  • cholesterol 57 mg
  • iron 3 mg
  • sodium 390 mg
  • calcium 161 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.