Steakhouse Filet Salad from Texas Roadhouse features tender, juicy filet mignon slices atop a bed of fresh mixed greens, complemented by grape tomatoes, red onions, crumbled blue cheese, and crispy bacon bits, all tossed in a tangy vinaigrette dressing for a hearty and flavorful meal.
Equipments
- Grill or grill pan
- Chef’s knife
- Cutting board
- Mixing bowls
- Salad spinner (optional)
- Tongs
- Frying pan or skillet (for bacon)
- Baking tray or plate (to rest steak)
- Measuring spoons/cups
- Salad serving utensils
Ingredients
- 8 oz filet mignon
- 1 tablespoon olive oil
- Salt
- Black pepper
- 4 cups mixed greens
- 1/2 cup grape tomatoes
- 1/4 cup red onion
- 1/4 cup crumbled blue cheese
- 4 slices bacon
- 1/3 cup vinaigrette dressing
Selecting high-quality filet mignon is essential for achieving tender, juicy steak slices in your salad. Use fresh mixed greens and crisp grape tomatoes to maintain a vibrant and refreshing base. Crumbled blue cheese adds a rich, tangy flavor that pairs well with the smoky bacon bits, which should be cooked until crispy for the best texture. Season the steak with salt and black pepper, and sear it using a grill or skillet for optimal taste. You can recreate a delicious Steakhouse Filet Salad from Texas Roadhouse copycat menu right in your kitchen with these key ingredients.
Instructions
- Instructions:
- Preheat grill or grill pan to medium-high heat.
- Brush filet mignon with olive oil and season with salt and black pepper.
- Grill filet mignon 4–5 minutes per side (for medium-rare), or to desired doneness.
- Transfer steak to baking tray or plate to rest for at least 5 minutes.
- Cook bacon in frying pan or skillet until crispy; drain on paper towels and chop into bits.
- Wash and dry mixed greens using salad spinner (if available).
- Slice grape tomatoes in half.
- Thinly slice red onion.
- In a large mixing bowl, combine mixed greens, grape tomatoes, and red onion.
- Toss the salad with vinaigrette dressing.
- Slice rested filet mignon into thin strips.
- Assemble salad on serving plates; top with sliced filet, crumbled blue cheese, and bacon bits.
- Serve immediately.
Substitution
The Steakhouse Filet Salad from Texas Roadhouse copycat menu can be adapted if filet mignon is unavailable by selecting other tender cuts like sirloin or ribeye for a similar flavor profile. If fresh mixed greens are hard to come by, baby spinach or arugula provide excellent alternatives that maintain a crisp texture. When blue cheese is not preferred, feta or goat cheese can substitute without overwhelming the salad's balance. Your vinaigrette can be easily customized with ingredients such as balsamic vinegar or lemon juice to match your taste preferences. Using a grill pan or skillet for cooking the steak and bacon ensures convenience when an outdoor grill is not accessible.
Tips
Make sure your grill or grill pan is properly preheated to medium-high before cooking the filet mignon to achieve a perfect sear and juicy interior. Resting the steak for at least 5 minutes after grilling allows the juices to redistribute, ensuring tender slices when you cut it. Use a salad spinner to thoroughly dry mixed greens to prevent a soggy salad and help the vinaigrette coat the leaves evenly. When cooking bacon, drain it on paper towels to remove excess grease, keeping its texture crisp for the salad.
Nutritions
The Steakhouse Filet Salad from Texas Roadhouse offers a well-balanced combination of protein, healthy fats, and fresh vegetables. Filet mignon provides approximately 50 grams of high-quality protein and essential amino acids, supporting muscle repair and satiety. Mixed greens, grape tomatoes, and red onions contribute dietary fiber and antioxidants, while blue cheese and bacon add flavor along with saturated fat and sodium. Your meal provides a calorie range of roughly 600-700 kcal, making it a satisfying choice for a nutrient-dense lunch or dinner.
Storage
Store leftover Steakhouse Filet Salad components separately to maintain freshness and texture; keep the grilled filet mignon in an airtight container, refrigerated for up to 3 days, while the mixed greens, tomatoes, onions, blue cheese, and bacon should be stored in separate containers or bags. Keep the vinaigrette dressing in a sealed jar or bottle and add it just before serving to prevent sogginess. To reheat your steak, use a skillet over medium heat or warm briefly in the microwave to maintain juiciness without overcooking.
Variation or Alternatives
You can substitute the filet mignon with sirloin or ribeye for a different texture and flavor profile. Swap out blue cheese for feta or goat cheese if you prefer a milder taste. Instead of bacon bits, crispy pancetta or turkey bacon work well for added crunch. Try grilling the steak with a sprinkle of smoked paprika or garlic powder to enhance the seasoning.
Allergies
The Steakhouse Filet Salad from Texas Roadhouse contains common allergens such as dairy from crumbled blue cheese and potential sulfites in the vinaigrette dressing. Bacon and filet mignon may pose risks for those sensitive to pork or beef proteins. You should carefully review ingredient labels if you have known allergies to avoid any adverse reactions.
Why this recipe?
The Steakhouse Filet Salad from Texas Roadhouse is celebrated for its tender, perfectly seared filet mignon atop a bed of fresh, crisp greens, complemented by diced tomatoes, cucumbers, red onions, and crumbled blue cheese. Its balanced blend of savory steak and light, refreshing salad ingredients creates a satisfying meal that's both hearty and healthy. The bold flavors and quality ingredients make it a favorite for those seeking a flavorful yet nutritious option. Trying to make the copycat version at home allows you to enjoy this signature dish anytime, tailoring the freshness and seasoning to your personal taste.