filet mignon salad w/ balsamic-blue cheese dressing

2 filet mignons
1 small red onion, chopped
heirloom tomatoes (or regular tomatoes)
salt & pepper

for the sauce:
1/4 cup balsamic dressing (trader joe's has a good one)
5 TB Worcestershire sauce
chunky blue cheese dressing
1/4 cup (or more) danish blue cheese crumbles

In a small bowl mix the balsamic dressing and worcestershire sauce, set aside   

Season the filets with salt & pepper.  
Get your grill or cast iron grill pan ready--nice and hot.
Cook the steaks. And on the cooked sides generously douse them with the balsamic miixture.  I just poured the sauce right on the steaks and caramelized both sides of the steak. 
It makes a nice sticky coating. Make sure to do both sides. 
And if you want, with any remaining sauce, go ahead and make a quick reduction (heat up, boil a few minutes till sauce thickens just slightly) to use on the salad wedge and any extra you want on the steaks and/or veggies.

Serve the steaks with a wedge of iceberg lettuce  and heirloom tomatoes.  
Then drizzle lettuce and tomatoes with blue cheese dressing, then the blue cheese crumbles..  
Top the steak and salad with red onions. 
Do a drizzle of the reduction sauce if desired.