Blue Cheese Wedge Salad With Filet Recipe

Name: Blue Cheese Wedge Salad With Filet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef tenderloin filets (1 1/2 -- 2 inch filets); 8 slices bacon; 4 heads of romaine lettuce, (hearts only) green outer leaves removed; 6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges; 1/2 loaf French bread, cut into 1/4-inch thick cubes; 1/4 cup extra-virgin olive oil; 3/4 cup freshly grated Parmigiano-Reggiano; Kosher salt and freshly ground black pepper; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; Blue cheese dressing:; 1 cup mayonnaise (store bought); 1 cup sour cream; 6 oz (3/4 cup) crumbled mild blue cheese (Gorgonzola works well); 1 tablespoon lemon juice; 2 tablespoons chopped fresh chives; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

Servings: persons

4 beef tenderloin filets (1 1/2 -- 2 inch filets)
8 slices bacon
4 heads of romaine lettuce, (hearts only) green outer leaves removed
6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges
1/2 loaf French bread, cut into 1/4-inch thick cubes
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Blue cheese dressing:
1 cup mayonnaise (store bought)
1 cup sour cream
6 oz (3/4 cup) crumbled mild blue cheese (Gorgonzola works well)
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

1
Preheat oven to 375u00b0 F.
2
Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).
3
On a sheet tray lay out bread cubes and drizzle with extra-virgin olive oil. Season with salt and pepper, then bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.
4
In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.
5
Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese -- this dressing can also be made ahead of time and refrigerated.
6
To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.

1742

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 beef tenderloin filets (1 1/2 -- 2 inch filets), 8 slices bacon, 4 heads of romaine lettuce, (hearts only) green outer leaves removed, 6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges, and more.

Yes, Blue Cheese Wedge Salad With Filet falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blue Cheese Wedge Salad With Filet

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