- 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
- 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
Preheat oven to 375° and grill to high.
Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.
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.
While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.
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.
Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.
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.