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
Instructions
For Potatoes
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
For Mushrooms
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.
For Steaks
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.
For salad
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.
Arrange mushrooms, potatoes and tomato then sliced steak atop the salads. Sprinkle with ample Blue Cheese and serve.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2011/05/13/chicago-filet-mignon-steak-salad/