Clearman's Bleu Cheese Wedge Recipe

In a medium bowl combine mayonnaise and sour cream until smooth.

Stir in buttermilk a tablespoon at a time until dressing reaches pourable but still creamy consistency.

Add 2 oz crumbled bleu cheese, white wine vinegar, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper. Fold gently to combine, leaving some larger blue cheese pieces intact for texture.

Taste and adjust seasoning. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into small bite-sized bits.

Using the rendered bacon fat in the skillet (optional), toast the sliced almonds over medium heat for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove and cool.

Remove the 5-oz filet from refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels.

Season both sides of the filet with kosher salt and freshly ground black pepper.

Heat a grill or heavy skillet (cast iron) over high heat until very hot. Brush the steak lightly with neutral oil.

Place the filet on the hot grill or skillet. For a 5-oz, roughly 1–1.25-inch thick filet, sear 3–4 minutes per side for medium-rare (adjust time for desired doneness). During the last 30 seconds, add butter to the pan and spoon melted butter over the steak (baste) for flavor.

Transfer steak to a cutting board and tent loosely with foil. Let rest 5 minutes before slicing thinly on the bias.

Prepare the iceberg wedge: remove any loose outer leaves. Quarter the head through the core to make a large wedge; trim the core base slightly so the wedge sits flat but stays intact.

Place the wedge on a chilled plate. Spoon 2–3 tablespoons of the chilled bleu cheese dressing over the top so it drips down the sides; reserve extra dressing for service.

Scatter chopped bacon bits evenly over the top of the dressed wedge.

Dice the half roma tomato into small pieces and thinly slice the quarter red onion into half-moons. Arrange the tomato and red onion over and around the wedge.

Sprinkle the toasted sliced almonds over the wedge, followed by 2 oz bleu cheese crumbles and the additional 0.5 oz for garnish if desired.

Fan the rested, sliced filet mignon alongside the wedge on the plate (about 4–6 slices depending on thickness). Spoon any accumulated steak juices over the slices for extra flavor.

Garnish with chopped fresh chives if using. Serve immediately with remaining bleu cheese dressing on the side.