How do I cook a filet mignon so it tates like like they do at Ruth's Chris Steakhouse?

I love the steaks at Ruth's Chris Steakhouse but I can't afford to eat there every week...any way I could find out the recipe for how to cook their Filet Mignon and their chopped salad?|||My fiance worked for a very high end steakhouse just like Ruth's Chris. Basically...the key to their steak is quality. You need to get Prime filet...nothing else or it won't even compare. If it isn't USDA Prime...do not buy it! The other thing is that they cook at very very high tempatures. They sear it on the grill very quickly and then they broil the steak at about 1600-1800 degress (each steakhouse is different).





Issue with that is...most of us do not have the capabilities to cook at those temperatures at home. Best you can do is start on the grill then move to the broiler to finish it off. The other thing you could do is serve it on the plate of butter like Ruth's Chris does.





And Please--whatever you do..do not ever order your steak well done! Trust me when I say that they'll be laughing at you in the kitchen. Savor the meat---don't kill the flavor!|||The chopped salad is a mix of julienned iceberg lettuce, spinach, radicchio, tossed with red onion, mushrooms, green olives, bacon, hard-cooked eggs, hearts of palm, croutons, blue cheese and lemon basil dressing ... topped off with cherry tomatoes and crispy fried onions.





Lemon Basil Dressing





2 tablespoons Pommery or Dijon mustard


freshly squeezed juice of 1 lemon


6 tablespoons extra virgin olive oil


4 basil leaves, very thinly sliced


coarse salt, to taste


freshly ground pepper, to taste





Combine in a small jar; cover, and shake well. For a creamier texture, mix in a blender.