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.