Filet Mignon with Roquefort and Red Leaf
Filet Mignon with Roquefort and Red Leaf is a gluten free main course. This recipe makes 8 servings with 501 calories, 21g of protein, and 39g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, pepper, onion, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes about 49 minutes.
Instructions
Preheat oven to 375 and grill to high.
Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.
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.
While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Saut 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.