4 filets mignon (1/4 lb)
1 pound small new potatoes, cleaned
8 tablespoons vinaigrette salad dressing
4 oz. Maytag blue cheese, crumbled, room temperature
2 heads Bibb lettuce, rinsed, stems removed
Grill filets until desired doneness and slice into 1/4″ slices, cutting against the grain. Put on a platter and leave at room temperature.
Boil potatoes until fork tender. Remove from water and drain.
Whisk together half the vinaigrette salad dressing and half the cheese. Toss lightly with the bibb lettuce. Divide lettuce and place 1/4 on each salad plate.
When potatoes are cool enough to handle easily, slice into 1/4″ slices and arrange equally on plates.
Discard liquid from cooked steaks and arrange the slices of filet on the lettuce. Top each salad with the remaining cheese. Drizzle remaining vinaigrette dressing on the salads. Serve at once.