Filet Mignon With Roquefort And Red Leaf Recipe

Name: Filet Mignon With Roquefort And Red Leaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0 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. Saute 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.
7
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8
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987

kcal

Calories

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 19 ingredients. The key ingredients include: 2 large Yukon Gold potatoes, diced, 1 tablespoon extra-virgin olive oil, 4 thyme sprigs, 2 rosemary sprigs, roughly chopped, and more.

Yes, Filet Mignon With Roquefort And Red Leaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filet Mignon With Roquefort And Red Leaf

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