Tenderloin Wedge Salad with Buttermilk Bleu Cheese and Roasted Beets

To roast beets (this can be done well ahead of time):

Heat oven to 375 degrees. Cut off green stems and coat in olive oil. Put a sheet of aluminum foil on lower oven rack to catch hot-pink drips from the beets! Place directly on oven rack and bake for about an hour, or until you can easily prick with a fork. Remove from oven and let it cool completely. Peel skin, and cut into square strips. Set aside.

Buttermilk Bleu Cheese Dressing (this can be done ahead of time, too):

In a medium bowl, crumble the bleu cheese. Add mayo, 2 tsp. garlic powder, 1 tsp. onion powder and a pinch of salt. Whisk in buttermilk. You may want to add a little more or less, depending on how thick you like it. Taste it to see if you need more salt, and to pat yourself on the back for making some kickin’ bleu cheese dressing.

Steak:

Drizzle steaks with olive oil. Sprinkle them with 1 tsp. onion powder and garlic powder, salt and pepper to taste. Throw ‘em on the grill and cook to your desired temperature. I like medium steaks, so I usually let them hang out on my grill about 7 minutes per side. Remove from grill and let them rest on cutting board. While they snooze, put a pat of butter on them and let it melt into the meat.

Salad:

Remove ugly outer leaves from iceberg lettuce head. Cut that sucker in half, then cut off the bottom 1/3rd from each half to remove stem and core. I like to cut it at an angle, so that the toppings can hang out without falling off. You should have two pretty large lettuce wedges.

Place wedges on dinner plates. Drench wedges in your new bleu cheese dressing.

Finely dice roma tomatoes and red onion. Sprinkle evenly over both wedges. Arrange beets around the wedges. Slice the steak and arrange around the wedges.

Voila! A masterpiece!