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Steak and Bacon Blue Cheese Wedge Sala..

Provided by Tyler Florence

  • Saved by 634 people
  • Shared 825 Times
Latest Review: "Love this presentation. Has anybody else foun ...more"
  • Prep:
  • Cook: 30 mins
  • Ready in: 30 mins
  • Serves:

Ingredients

  • 4 beef tenderloin filets (1 1/2 -- 2 inch filets)
  • 8 slices bacon
  • 4 heads of romaine lettuce, (hearts only) green outer leaves removed
  • 6 medium heirloom tomatoes (can also vine-ripened tomatoes), cut into 6 wedges
  • 1/2 loaf French bread, cut into 1/4-inch thick cubes
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • kosher salt and freshly ground black pepper
  • 1 cup mayonnaise (store bought)
  • 1 cup sour cream
  • 6 ounces (3/4 cup) crumbled mild blue cheese (Gorgonzola works well)
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh chives
  • 1/4 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper
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Cooking Instructions

Preheat oven to 375 F.

Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).

On a sheet tray lay out bread cubes and drizzle with extra-virgin olive oil. Season with salt and pepper, then bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.

In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.

Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese -- this dressing can also be made ahead of time and refrigerated.

To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.

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Recipe Location

This recipe has been added to the following public cookbooks:
JOSEPH'S RECIPES, Pat's Recipes, jksvlgolf, CK cookbook, Grilling

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Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
RSEMD
08/01/09 04:50 PM

Great meal...but...

Love this presentation. Has anybody else found that it is easy to dry out a nice lean filet with the oven method of cooking? Seems to work better for ribeyes, porterhouse, etc.
kittybowe
06/02/09 01:40 PM

confused

Help...I've read several times and can't figure out where the parm/reg cheese comes in.....am I reading too fast? thanks!
beebebarry
06/01/09 02:52 PM

I love Interesting Salads...

i just bought a great cookbook and it had a good section on salads.. one of my favorite's is Pizza Salad.. basically take leftover pizza toast it in the toster oven, cut it up into bite sized pieces and toss in a salad with vinegrette dressing.. it is awesome.. the cookbook's name is "Get in the Kitchen, BIT@HES!" and you can find out some more info as well as look at the free recipes on bitchcooks.com
hobbesnyc
06/01/09 01:27 PM

Drool....

I agree with BenJ! Bacon, Parmigiano-Reggiano, mayonnaise, sour cream and blue cheese. Sounds tasty but definitely a contribution to America's problem with obesity... I wonder what the nutritional information is for such a meal.
BENJ
06/01/09 11:33 AM

killer meal

No problem destroying the cardiovascular status of anyone bothering to dine on this accumulation of saturated and trans fats.

1 - 5 of 15 Reviews | Next

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