Filet Mignon, pear-onion relish, blue-cheese dressing, and fresh spinach are wrapped in whole wheat tortillas.
2 tablespoons butter
1 sweet onion, diced
1 ripe pear, peeled and diced
1 tablespoon sugar
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces blue cheese, crumbled
1 teaspoon each salt and pepper
2 filet mignon steaks (each 1 in. thick; about 1 lb. total)
1 tablespoon vegetable or canola oil
4 whole-wheat tortillas
2 cups loosely packed spinach leaves
How to Make It
Melt butter in a medium frying pan over medium heat. Add onion and pear. Cook, stirring occasionally, until soft, about 5 minutes. Sprinkle with sugar, turn heat to low, and cook until light brown, about 10 minutes. In a small bowl, combine mayonnaise, sour cream, and blue cheese.
Salt and pepper both sides of the steaks. Heat a large frying pan (not nonstick) over medium-high heat. Add the oil, let heat until rippling, and put in steaks. Cook steaks until they can be turned easily, about 4 minutes. Turn over and cook 4 to 6 minutes. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, wipe oil from frying pan and warm tortillas, one at a time, over low heat.
Thinly slice steaks. Spread about 2 tbsp. blue-cheese dressing on each tortilla, leaving a 1-in. margin on all sides. Top each with 1/2 cup spinach leaves, 1/4 of the steak slices, and 2 tbsp. onion-pear relish. Fold bottom inch of tortillas over ?fillings and fold over sides to form wraps.