1/4 Cup Blackened Seasoning
1/4 Cup Extra Virgin Olive Oil
2 Tbsp Traditional Balsamic Vinegar
1 tsp Dijon mustard
6 Cups (packed) mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 Cup thinly sliced red onion
2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
3 Tbsp butter, melted
6 Tbsp crumbled blue cheese (about 3 ounces)
1 tomato, quartered
Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.
Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.
An adapted version from the Chicago Chop House, and still pretty darn great!