Ingredients

1 tablespoon paprika

2 teaspoons ground black pepper

1 1/2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

For salad

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 6 cups (packed) mixed baby greens
• 1/2 green bell pepper, thinly sliced
• 1/2 cup thinly sliced red onion

• 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
• 3 tablespoons butter, melted
• 6 tablespoons crumbled blue cheese (about 3 ounces)
• 1 tomato, quartered

Description

One Of The Most-requested Items On The Lunch Menu At The Chicago Chop House. The Restaurant Adds Roasted Red-skinned Potatoes And Saut?ed Mushrooms, Too.

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