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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Filet Mignon With Roquefort And Red Leaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions