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Serve with our Martin Ray Reserve Howell Mountain Cabernet Sauvignon
Dressing:
� 1/2 cup balsamic vinegar
� 2 tsp. Dijon mustard
� 4 cloves fresh garlic, minced
� 1/2 shallot, thinly sliced
� 1 tsp. wildflower honey
� 7 fresh thyme leaves, chopped
� 1 tsp. brown sugar
� 1 c. extra virgin olive oil
� salt and pepper to taste
Salad:
� 2 large potatoes, cubed
� 4 tbsp. extra-virgin olive oil
� 2 sprigs fresh rosemary
� 4 sprigs fresh thyme
� 2 large yellow onions, coarsely chopped
� 4 6oz. prime filet mignons
� 2 heads of butter lettuce, washed and hand torn
� 2 cups yellow cherry tomoatoes, halved
� 1/2 lb. Blue Castello, or other cow's milk blue cheese
Method:
Preheat oven to 375 degrees. Toss potatoes, rosemary and thyme in 3 Tbsp olive oil and spread on baking sheet. Roast for 20 minutes, or until crispy. Heat remaining
1 Tbsp olive oil in fry pan over medium heat, add onions, and sauté until carmelized (about 15 minutes). Season steaks with salt and pepper and grill about
7 minutes on each side. Let stand for 3-5 minutes before cutting into 1-inch cubes. Mix, toss with dressing and serve. Enjoy!
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