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


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!

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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.

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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.

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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,

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

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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.

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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.

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

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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.

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

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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.

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

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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

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

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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.

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

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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.

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Just add some olive oil, balsamic vinegar and

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

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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.

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

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

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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.

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

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Have a great weekend friends!



Chicago Filet Mignon Steak Salad
Recipe type: Salad Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • For spice mixture
  • 1 tablespoon paprika
  • 2 teaspoons ground black pepper
  • 1½ teaspoons salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • For salad
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 6 cups (packed) mixed baby greens
  • ½ green bell pepper, thinly sliced
  • ½ cup thinly sliced red onion
  • 2 6-7 ounce beef tenderloin steaks, each about ½ inch thick
  • 3 tablespoons butter, melted
  • 6 tablespoons crumbled blue cheese (about 3 ounces)
  • 1 tomato, quartered
  • For Roasted Red Skinned Potatoes
  • 6 to 8 small red potatoes, quartered into ½ inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh rosemary leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • For Sautéed Mushrooms:
  • 1 pound thickly sliced mushrooms
  • ½ cup olive oil
  • 2 sliced garlic cloves
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon unsalted butter
  • Lemon juice
  • salt and pepper
  1. For Potatoes
  2. Preheat oven to 400 degrees F. Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Set aside
  3. For Mushrooms
  4. Sauté 1 pound thickly sliced mushrooms in ¼ cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. To finish stir in 1 tablespoon of unsalted butter and a few drops of fresh lemon juice. Season with salt and pepper to taste. Set aside.
  5. For Steaks
  6. Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to cutting board; to rest for a few minutes. Then thinly slice steaks crosswise.
  7. For salad
  8. Whisk olive oil, vinegar and dijon mustard to blend. Season with salt and pepper. Add greens, bell peppers and onions. Toss to coat. Divide salad between 2 plates.
  9. Arrange mushrooms, potatoes and tomato then sliced steak atop the salads. Sprinkle with ample Blue Cheese and serve.


  1. Joy Rain says

    Get in my Belly! This Steak Salad looks legendary. I’ll be making it this weekend for our house guests. Thank you Kathleen!

  2. Elle From Beaty and the Beast says

    This is so perfect for summer. Is the weather warm where you are? I cannot wait for grilling season, they just took the pool cover off our community pool. So excited. I can’t wait to smell the summer BBQ season. I think I’ll grill inside this weekend and take your advice of ample ventilation. Looks GORGEOUS.

  3. Sherry Golden says

    I just licked the screen more than once. Will you come over to my house and make this for me? Pretty please. I beg you. 😉

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