Filet Mignon with Roquefort and Red Leaf

This salad provides a rich flavour with the deliciously pungent cheese and filet mignon. You’ll also get iron, protein, and plenty of veggies in each bite.

Makes: 8 servings || Takes: 45 Minutes


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


Preheat oven to 375° and grill to high.

Toss first four ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.

Combine vinegar and next six 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.

While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.

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.

Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.