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Epic Steakhouse Bacon-Wrapped Filet Salad with Blue Cheese Drizzle
Indulge in a luscious steakhouse salad with bacon-wrapped filet, roasted veggies, and blue cheese drizzle. A crave-worthy, hearty meal!
Imagine a salad that brings together the opulence of a steakhouse dinner and the freshness of a garden salad. This Epic Steakhouse Bacon-Wrapped Filet Salad is a gastronomic masterpiece that satisfies both carnivorous and fresh cravings. Juicy, tender filet mignon wrapped in crispy bacon is the star of the show, offering a savory depth that pairs beautifully with roasted vegetables and a rich blue cheese drizzle.
The contrast of textures and flavors in this salad will have you coming back for more. Each bite is a journey through crispy, creamy, and succulent delights. This salad isn't just a side dish; it's a meal in itself, perfect for those who appreciate the finer things in life without compromising on comfort. It's indulgence at its finest, all wrapped up in a big, beautiful salad.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Mediterranean
Indulge in a luscious steakhouse salad with bacon-wrapped filet, roasted veggies, and blue cheese drizzle. A crave-worthy, hearty meal!
Ingredients
- • filet mignon: 4 (6-ounce each)
- • bacon strips: 8
- • olive oil: 3 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1 teaspoon
- • baby potatoes: 1 pound, halved
- • cherry tomatoes: 1 pint, halved
- • mixed salad greens: 6 cups
- • blue cheese crumbles: 1/2 cup
- • heavy cream: 1/4 cup
- • balsamic glaze: 2 tablespoons
- • garlic cloves: 2, minced
- • fresh thyme: 2 teaspoons, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Wrap each filet mignon with two strips of bacon and secure with toothpicks. Season with salt and black pepper.
- 3 Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the bacon-wrapped filets for 2 minutes on each side until browned. Transfer to the baking sheet.
- 4 In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, minced garlic, and thyme. Spread on another baking sheet and roast for 20 minutes, until golden and tender.
- 5 Place the seared filets in the preheated oven and bake for an additional 10 minutes for medium rare, or to your preferred doneness.
- 6 Meanwhile, in a small saucepan, heat the heavy cream over low heat. Stir in blue cheese crumbles until melted and smooth. Remove from heat.
- 7 Arrange the mixed greens on a large serving platter. Scatter roasted potatoes and cherry tomatoes on top.
- 8 Once the filets are done, let them rest for 5 minutes, then slice thinly and arrange over the salad.
- 9 Drizzle the blue cheese sauce and balsamic glaze over the entire salad. Finish with a sprinkle of extra blue cheese crumbles.
Serving Suggestions
- • This indulgent salad is perfect on its own, but if you're looking to elevate your dining experience, consider serving it with a side of crusty garlic bread to soak up all the delicious juices. A glass of robust red wine, such as Cabernet Sauvignon or Malbec, complements the rich flavors of the bacon-wrapped filet and blue cheese. For a refreshing contrast, a crisp, cold lager provides a lighter pairing. Garnish the salad with fresh herbs like parsley or chives for an added burst of color and flavor. If you're hosting a dinner party, this salad makes a stunning centerpiece that invites guests to indulge in its hearty, comforting layers.
Storage Tips
To store leftovers, place the salad components in separate airtight containers to maintain freshness and prevent sogginess. The bacon-wrapped filet can be refrigerated for up to 3 days. Reheat gently in a skillet over low heat to retain its juiciness. The blue cheese drizzle can be stored in the refrigerator for up to 5 days. Reheat slowly in a saucepan, stirring to maintain its creamy consistency. Assemble the salad only when ready to serve to keep the greens crisp and vibrant.
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