Sunday Supper: Filet Mignon with Grilled Asparagus and Homemade Bleu Cheese Dressing

Sorry this is so late…the earthquakes woke me up in the night and I slept in late. This is a classic to be enjoyed by all. Even vegetarians.

What You Need

8 oz. USDA prime filet mignon per person


mixed greens

Bleu cheese dressing

olive oil

salt & pepper

Bleu Cheese Dressing; 2/3 c. sour cream, 1/2 c. mayo, 1/4c. buttermilk (more if necessary), juice of 1/2 lemon, 3 oz. Bleu cheese crumbled (Point Reyes), 1 minced garlic clove, kosher salt and pepper.

Simple Preparation

Fire up your Weber so it’s nice and hot. Pre-heat your oven to 350 degrees. Prepare your mixed greens an bleu cheese dressing (click here for the recipe). Do not toss until right before serving. Prepare your asparagus by trimming the ends. ***Sugar Tip: Test your asparagus for the perfect trimming spot by taking a hold of each end of one asparagus stalk and gently bend the center upward. Wherever it snaps, is generally a good place to trim the bunch. Rinse and pat dry. Place evenly spread out on a sheet pan and drizzle with olive oil. Crack salt and pepper on top. Place in oven to bake for 12-15 minutes.

Meanwhile, grill each filet for 6 minutes on each side for medium rare. Pull from grill and place on a cutting board to rest for 5 minutes. While the steaks are resting, toss your salad and take the asparagus out of the oven and plate. Serve with a big red wine such as a Central Coast Syrah.

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