Chicago Filet Mignon Steak Salad

Chicago Filet Mignon Steak Salad: Filet Mignon, treat Roasted Red Potatoes, online Sautéed Mushrooms and Fresh Vegetables on Mixed Greens with Blue Cheese and Balsamic Vinaigrette Dressing

Yes.

You read that correctly.  Don’t be frightened, viagra sale YOU can do this!

It seems like a few steps but this salad is easy to prepare.  Give yourself about 30 minutes in the kitchen to knock it out.

Here we go!

Take your baby red potatoes and chop them like so. I cut them in half or fourths depending on the size and then once again.  Think 1/2” pieces, bite size, to blend in with the salad.

Put those taters on a lined cooking sheet. The foil, Reynolds has a non-stick product I hoard, saves so much time in clean up and helps prevent sticking. Coat the potatoes cubes with Olive Oil and season with salt and pepper.

Next add some minced rosemary. Use your hands and mix it all together like so. Pat the potatoes down to make one uniform layer and pop them in a 400 oven for 25 minutes, until golden brown. While the potatoes are doing their thing,

onto the mushrooms. Wipe them clean with a kitchen cloth or paper towel. Then slice them in a thick slice. Good job.

Grab some thyme, remove the leaves from the stick and mince the leafs. (discard the sticks) Grab your sauté pan and put it over high heat.  Add your olive oil.

Then add your thyme and diced garlic. Pretend you saw a picture of me chopping some garlic. Sorry, I forgot to grab my camera, it happens.  After 30 seconds BEFORE THE GARLIC TURNS BROWN throw the mushrooms in the pan and give them a good stir.

When they are beginning to brown, which just takes a few minutes, add a pat of butter and a squirt of lemon juice.

The mushrooms are looking great. Remove them from the heat and add a little salt and pepper to taste. Ding the roasted potatoes are done.  Take those out and set both the mushrooms and the potatoes aside.

On to cutting up your vegetables. Slice up half a green bell pepper like so. Then a red onion. Both thinly sliced.

Then grab your tomato. Cut it in half and remove the seeds. I do this because I am not a fan of the runny seeded center.

You can do this with your fingers. Then chop the tomatoes into small cubes.

We are almost done. Turn your grill on to preheat your surface.  Take a pad of butter and melt it in the microwave in a shallow dish , I use glass pie pans.  Next measure out your spices and

add them to their own bowl like so. Take your filets and coat them in the spices.

Then flip them over to coat both sides. Dip them in the melt butter next.  They are now ready to meet the heat!

Pause: This preparation of spice mixture and butter puts off a considerable amount of smoky-goodness. When you grill inside make sure you have adequate fans working.  Working Hard.

Can somebody hit the fan switch?  My eyes are watering and the kids are coughing.  Open a window too.  See, I told you.

Beside the culinary air pollution, the filets are looking great. About 3 minutes on each side for Medium Rare.

{Kathleen’s Tip: consider buying a meat thermometer.  I am not a grilling chef that can decipher a meats doneness by feel. I am working on this. For now I use a thermometer and pull my steaks off the heat at 125 degrees for medium-rare.}

Remove the steaks from the heat and place under tin foil while you prepare an EZPZ Balsamic vinaigrette.

Just add some olive oil, balsamic vinegar and

Dijon mustard. Whisk it all together well and your salad dressing will appear!

Time to put the salad together. Take your spring greens and add the sliced green bell peppers and red onions.  Add your vinaigrette and toss.

Plate half of the salad mixture on your serving plate.  Top with those delicious sautéed mushrooms.

The roasted potatoes come next, along with the chopped tomatoes.

Now it’s time for the big guns. Slice your meat in thin slices and crumble your blue cheese.  I could eat blue cheese all by itself.

But, tonight I am going to serve up this delectable baby.

Enjoy!

 

 

Have a great weekend friends!