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Sara Remington Photo by: Sara Remington

Filet Mignon with Roquefort and Red Leaf

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.

Health JUNE 2010

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

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. 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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 441
  • Fat: 27g
  • Saturated fat: 6g
  • Monounsaturated fat: 14g
  • Polyunsaturated fat: 5g
  • Protein: 23g
  • Carbohydrate: 27g
  • Fiber: 4g
  • Cholesterol: 57mg
  • Iron: 3mg
  • Sodium: 390mg
  • Calcium: 161mg
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Filet Mignon with Roquefort and Red Leaf recipe

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