Filet Mignon with Roquefort and Red Leaf

Sara Remington
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.


Makes 8 servings (serving size: 3 ounces steak and about 2 cups salad)

Recipe Time

Prep: 10 Minutes
Cook: 39 Minutes

Nutritional 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


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


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.


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