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Ingredients

• 2 large Yukon Gold potatoes, diced
• 1 tablespoon extra-virgin olive oil
• 4 thyme sprigs
• 2 rosemary sprigs, roughly chopped
• 1/2 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh garlic
• 1 teaspoon sliced shallot
• 1 teaspoon honey
• 1 teaspoon fresh thyme leaves
• 1 teaspoon sugar
• 1/2 cup plus 1 tablespoon canola oil, divided
• 1/4 teaspoon sea salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 large yellow onion, chopped
• 4 (6-ounce) prime filet mignon steaks
• 2 heads red leaf lettuce, leaves separated
• 2 large tomatoes, quartered and sliced
• 1/4 pound Roquefort blue cheese, crumbled

Description

Prep: 10 Minutes; Cook: 39 Minutes.

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