Pepper-Crusted Filet Mignon Salad

 Ingredients
 1 large (1/2 pound) red potato, cut into 1/2-inch cubes
 2 tablespoons butter
 1 medium-size red onion, sliced
 1 teaspoon honey
 1 teaspoon cracked black pepper
 1/4 teaspoon ground black pepper
 1/4 teaspoon salt
 One 3/4-pound, 1-inch-thick piece filet mignon or 2 large (6 ounces each) beef tenderloin steaks
 2 cups mixed salad greens
 8 leaves Belgian endive
 1/2 7-ounce jar roasted sweet red peppers, drained and cut into strips

 Directions
1. In 1-quart saucepan, heat potato cubes and enough water to cover to boiling; cook just until tender -- about 8 minutes. Drain cubes in colander and set aside.

2. In same saucepan, melt 1 tablespoon butter over medium heat. Add onion; sauté just until softened -- 3 to 5 minutes. Reduce heat to low and stir in honey. Cover and cook, stirring occasionally, until onion is caramelized -- about 5 minutes. Remove onion mixture from heat and keep warm.

3. On waxed paper, combine black peppers and salt; roll filet in pepper mixture to coat evenly. In heavy skillet, heat remaining 1 tablespoon butter over medium heat. Add filet and brown well on both sides -- about 4 minutes. Continue to cook to desired doneness -- 3 to 5 minutes longer for medium-rare.

4. Transfer filet to cutting board and let stand 5 minutes. Meanwhile, divide mixed salad greens between 2 plates. In center of salad greens, place 4 endive leaves, spoke-fashion, and top with potato cubes. Slice filet into 8 pieces and place between endive leaves. Top centers of salads with pepper strips; garnish salads with onion slices.  Serves: 2