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

James Carrier

Filet Mignon, pear-onion relish, blue-cheese dressing, and fresh spinach are wrapped in whole wheat tortillas.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 728
  • Calories from fat: 62%
  • Protein: 30g
  • Fat: 50g
  • Saturated fat: 19g
  • Carbohydrate: 43g
  • Fiber: 5.3g
  • Sodium: 1400mg
  • Cholesterol: 112mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Meanwhile, wipe oil from frying pan and warm tortillas, one at a time, over low heat.
  4. 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.
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