Filet Wedge* Recipe

Bring to room temperature

Remove the filet mignons from the refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season both sides of each filet generously with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.

Preheat a wood-fired grill or a gas grill with wood chips to high heat (about 500°F / 260°C) and oil the grates. If using a stovetop and oven, preheat a heavy skillet over high heat.

Brush the filets lightly with olive oil. Place the steaks on the hot grill. For medium-rare (preferred for filet), grill 3–4 minutes per side over direct heat, rotating 90° halfway through each side for crosshatch marks. Total grill time will be about 6–8 minutes depending on thickness.

During the last 2 minutes of cooking, add butter, smashed garlic and thyme to the top of the steaks (or into the skillet). If using a skillet, spoon the melted butter over the steaks (baste) while they finish cooking.

Use an instant-read thermometer to confirm doneness: 125–128°F for rare, 130–135°F for medium-rare. Remove steaks from the grill and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

In a medium bowl, combine mayonnaise, sour cream and buttermilk. Whisk until smooth and slightly thin.

Stir in crumbled blue cheese, lemon juice, Worcestershire sauce, garlic powder, salt and black pepper. Taste and adjust seasoning or consistency with an additional tablespoon of buttermilk if needed. Chill in the refrigerator while preparing the rest of the dish (at least 15 minutes).

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, flipping as needed. Transfer to a paper towel–lined plate to drain, then roughly chop or crumble.

While bacon cooks, halve the Campari tomatoes (or quarter if large) and thinly slice the red onion into half-moons. Finely chop chives and set aside.

Core the head of iceberg lettuce and slice into 2–4 wedges depending on size (for 2 steaks use 2 wedges). Rinse and spin dry or pat dry with towels so the dressing adheres.

Place each iceberg wedge on a serving plate. Spoon or drizzle 2–3 tablespoons of chilled blue cheese dressing over each wedge, allowing some to pool in the crevices. Arrange Campari tomatoes and red onion around and on top of the wedge.

Top each wedge with half of the chopped bacon and a sprinkle of crumbled blue cheese if desired. Scatter chopped chives over the wedge for color.

Slice the rested filet mignons in half lengthwise or into medallions and place atop or alongside each wedge. Spoon any resting juices from the foil over the steak lightly.

Serve immediately while steak is warm and dressing is chilled.