Filet Mignon with Roquefort and Red Leaf

Ingredients

• 0.5 cup balsamic vinegar 
• 1 teaspoon pepper black divided freshly ground
• 0.5 cup canola oil divided
• 2 teaspoons dijon mustard 
• 24 ounce prime filet mignon steaks 
• 1 teaspoon thyme leaves fresh
• 1 teaspoon garlic fresh chopped
• 1 teaspoon honey 
• 2 heads lettuce red separated
• 1 tablespoon olive oil extra-virgin
• 0.3 pound roquefort cheese blue crumbled
• 2  rosemary sprigs roughly chopped
• 0.3 teaspoon sea salt divided
• 1 teaspoon shallots sliced
• 1 teaspoon sugar 
• 4  thyme sprigs 
• 2 large tomatoes sliced quartered
• 1 large onion yellow chopped
• 2 large yukon gold potatoes diced

Equipment

• frying pan
• baking sheet
• oven
• blender
• grill

Directions

1. Preheat oven to 375 and grill to high.
2. Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.
3. Combine vinegar and next 6 ingredients (through sugar) in a blender.
4. Add 1/2 cup oil in a thin stream; blend.
5. Add 1/8 teaspoon each salt and pepper; set aside.
6. While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Saut onion 10-12 minutes or until caramelized; set aside.
7. 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.
8. Remove from grill; let rest 3 minutes before slicing into 1-inch cubes.
9. Toss lettuce with tomato and blue cheese; add the potatoes and onion.
10. Drizzle with dressing; toss. Top with steak; serve.