Pat the tenderloin dry with paper towels. In a small bowl mix paprika, coarse black pepper, garlic powder, onion powder, dried thyme and kosher salt. Rub the olive oil over the steak, then press the spice mixture evenly onto all sides so the surface is well coated.

Sear and rest

Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add 1–2 tbs olive oil and swirl. Place the seasoned tenderloin in the pan and sear 2–3 minutes per side to form a dark crust (reduce time slightly for thinner pieces). For medium-rare aim for an internal temperature of 125–130°F (51–54°C). Remove steak to a cutting board, tent loosely with foil and rest 8–10 minutes (carryover will bring it to ~130–135°F). After resting, slice thinly across the grain into 1/4-inch slices.

Balsamic vinaigrette

In a jar or small bowl combine balsamic vinegar, Dijon mustard, honey, salt and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or add and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning—add a pinch more honey if too tart or a little more salt if needed. Keep at room temperature until ready to dress the salad.

Assemble salad

Place the mixed salad greens in a large bowl or divide among 4 plates (for individual servings). Scatter halved tomatoes and thin apple slices evenly over the greens.

Drizzle about half of the balsamic vinaigrette over the dressed greens (reserve remaining for guests or additional dressing) and toss gently to coat, taking care not to bruise the apples.

Arrange the sliced blackened tenderloin over the dressed greens. Sprinkle crumbled bleu cheese over the top, then finish with crispy fried onions for crunch.

Serve immediately with extra dressing on the side. Recommend plating with a few extra cracked black pepper grains and a light drizzle of olive oil if desired.