Grilled Filet with Mack's famous blue cheese dressing

A hearty, flavorful salad that pairs perfectly with a rich main course. This recipe, inspired by Mack Rolfe, features tender grilled filet mignon, smoky romaine, and a bold blue cheese vinaigrette.

Serves: 4

Ingredients:

• 2 (8 oz) beef filets
• 1–2 heads romaine lettuce
• 1 cup crumbled blue cheese
• 1 clove garlic
• ¼ cup high-quality balsamic vinegar (minimum $15 per bottle)
• ½ cup vegetable oil
• A few slices of red onion
• ½ tsp Rolfe Rub
• A wooden salad bowl (a must-have for this recipe!)

Instructions:

Prepare the dressing:

1. Finely chop the garlic and rub it into the inside of a wooden salad bowl.
2. Add the balsamic vinegar and 1 cup of crumbled blue cheese to the bowl.
3. Using a fork, mash the blue cheese into the vinegar while whisking to create a slightly chunky texture.
4. Slowly drizzle in the vegetable oil while whisking until well combined.

Cook the steak:

1. Season the beef filets generously with Rolfe Rub.
2. Grill over medium-high heat until the internal temperature reaches 125–130°F for medium-rare. Remove from the grill and let rest for 10 minutes before slicing.

Grill the romaine:

1. While the steak rests, cut the romaine heads in half lengthwise.
2. Grill on medium-high heat (around 400°F) for 5 minutes without oil or seasoning, until lightly charred.

Assemble the salad:

1. Place the grilled romaine on a serving plate.
2. Add a few slices of red onion and a pinch of Rolfe Rub.
3. Slice the rested steak and arrange on top of the romaine.
4. Drizzle with the blue cheese vinaigrette.

Serve and enjoy!