I can happily report that the business side of owning food business is picking up, which is awesome! The downside to business picking up is that it doesn’t leave much time for the cooking side of owning a food business. But last night’s dinner request of Bacon Wrapped Filets and Wedge Salad with Blue Cheese Dressing brought us back into the creation kitchen.
Our Refined Ranch Seasoning Blend has begun to make its way onto more restaurant menus, and although we’re completely biased, we can see why – it makes delicious Ranch Dressing. But it also makes a fantastic Blue Cheese Dressing, as well. The recipe we’re about to share is fantastically simple, hugely flavorful, and I realized after the fact, it is also completely gluten free. You’ll definitely impress your friends and family with this one – and there is no bill to pay at the end!
Doxy’s Bacon Wrapped Filets with Wedge Salads (serves 4)
4 Bacon Wrapped Filets (our grocery store had them prepared in the meat case)
1 head Iceberg Lettuce
1lb Bacon
1 package Grape Tomatoes, halved
1 packet Doxy’s Refined Ranch Seasoning Blend
1 cup Buttermilk
1 cup Mayonnaise
6oz Blue Cheese Crumbles, such as Boar’s Head
Earlier in the day, or even the night before, combine Doxy’s Refined Ranch with Buttermilk and Mayonnaise. Mix well and add the Blue Cheese Crumbles, breaking up the crumbles as you mix it in. Refrigerate until ready to serve. Preferably a few hours.
Fry the Bacon until it’s a little bit curled and slightly crispy. It will continue to cook a bit when you remove it from the pan, so it’s best not to let it get too well done. Drain it on a paper towel and then chop it into smaller pieces. It should still be a bit soft when you cut it, yet crisp on the outside.
Bang the core side of the Iceberg Lettuce on the counter a few times and then remove the core. Cut the lettuce in half, and then cut each half in half, leaving 4 wedges.
Grill your filets to desired temperature. We grilled ours indoors on our grill pan over medium heat – medium took about 6 minutes a side. Ensure that the bacon wrap on each filet is cooked and then remove and allow to rest for 5 minutes.
Place lettuce wedge on a plate and grab the dressing from the refrigerator. Mix the dressing well and pour a good amount over the wedge. Top with tomato halves and bacon. Serve the filet alongside the wedge and enjoy!