BLUE STEAKHOUSE RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Whisk together the vinaigrette ingredients.
• Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
• Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

Steps:

• Working the length of the tenderloin, cut into the beef about 1 inch and roll it outward as you continue to cut it open; the beef should end up about 9 by 12 to 14 inches and a mallet can help even it out if it's not perfect
• Season the meat with salt and pepper
• Pulse-process garlic, parsley, sage, nuts and zest into a fine mixture, spread it across the meat and top with cheese
• Roll meat tightly, forming a long loaf, then secure firmly with twine with ¾ to 1 inch spacing
• Season the meat again on the outside of the roll and refrigerate overnight
• Take meat out of fridge 30 minutes before cooking
• Preheat oven to 425°F, with rack at center
• Spray meat lightly with oil and roast 20 minutes until brown
• Reduce heat to 325°F and cook until 135°F on a thermometer
• Let rest 10 to 15 minutes, then carve