Filet Mignon with Roquefort and Red Leaf

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

Preparation

1. 1. Preheat oven to 375° and grill to high.
2. 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. 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. 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. 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. 6. Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.