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Sliced Filet Mignon Wrap with Pear-Onion Relish and Blue-Cheese Dressing

James Carrier
Total time 1 hr
Yield Makes 4 servings
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

Nutrition Information

  • calories 728
  • caloriesfromfat 62 %
  • protein 30 g
  • fat 50 g
  • satfat 19 g
  • carbohydrate 43 g
  • fiber 5.3 g
  • sodium 1400 mg
  • cholesterol 112 mg

How to Make It

  1. 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.

  2. 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.

  3. Meanwhile, wipe oil from frying pan and warm tortillas, one at a time, over low heat.

  4. 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.

  5. Note: Nutritional analysis is per serving.