Filet Mignon with Blue Cheese

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fillet-mignon-with-blue-cheese

Filet Mignon with Blue Cheese

Filet mignon is a extravagant yet elegant (if one can say that about a piece of meat) expensive cut of beef many people crave whether in a great steak house or a good french restaurant. With my simplified easy to follow recipe you can make it at home in a jiffy. The secret to this tender perfection is to create a nice crust on the outside of the steak and season it really well with salt and pepper. Once the steaks hit the pan do not be tempted to move it. It will instantly adhere to the hot pan and will release easy once it is ready (approximately 3-4 minutes per side). Transfer them to a cooling rack on the baking sheet, that will help the air circulation and produce more even results. That’s it! Then place it in the oven for 30 minutes for medium rare or to your preferred temperature. Blue cheese, mixed with fluffy panko breadcrumbs and some parsley for color will go on top at the very end of cooking. Not a fan of pungent blue? Try goat cheese instead or skip cheese all together. In addition I also make a simple red-wine infused mushroom sauce to go along with the steaks. It’s flour free, just shallots, mushrooms, wine, stock and a spoon of butter to make it nice and shiny. There is a recipe for the roasted winter veggies on the blog which make a perfect side dish for this filet. However, anything from mashed potatoes to simple salad or a side of green beans will be wonderful as well! Pour yourself a glass of red wine & enjoy this delicious meal!

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Ingredients: filet mignon, blue cheese crumbles, panko breadcrumbs, parsley, mushrooms, shallot, thyme, red wine, chicken stock, butter, salt and cracked black pepper.

fillet-mignon-with-blue-cheese-ingredients

Filet mignon! I just discovered from Wikipedia what makes filet mignon one of the most expensive cuts of beef. Basically, it has less connective tissue which makes it tender but not necessarily the most flavorful. So I went right with my gut instinct by adding red-wine infused mushroom sauce.

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Drizzle a little bit of oil to the steaks.

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Season very generously with salt and cracked black pepper. Kosher salt works best. The 8-once cuts are thick so there is no such thing as too salty. It also helps to create a nice crust on top.

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Heat Dutch oven or frying pan over medium heat. Give it few minutes please, it needs to be hot!

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Put on the pan, cook for 3-4 minutes on each side until golden and they will release with no resistance.

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Place steaks on the baking sheet lined with cooling rack.

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Bake for 25 minutes.

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Make a mushroom sauce: Chop shallot finely.

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I like to use only caps for this sauce, they are softer. Reserve mushroom stems for another use, they make fragrant delicious broth for soups.

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A dash of oil in the same pan where the meat was seared. Add shallots and cook for 3 minutes on medium heat until softened. Add mushrooms and thyme, season with salt and black pepper, cook another 5 minutes.

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Pour in wine and let it simmer for 3-4 minutes until alcohol evaporates completely. Add chicken stock, bring back to a boil then add butter, continue cooking until sauce is reduced and is thickened.

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Make blue cheese topping: Chop parsley finely.

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Mix cheese, breadcrumbs and parsley, drizzle with oil lightly. Mix to combine.

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Take steaks out from the oven and put couple of teaspoons of cheese mixture on top of each steak (adjust to taste).

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Bake another 3 minutes until cheese just starts to brown on top. Insert thermometer and check for doneness, medium rare should be at 145 F, well done-165F. Let the meat rest for few minutes.

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Serve the filet mignon with mushroom sauce and side of roasted vegetables.

fillet-mignon-with-blue-cheese

Bon Appétit!
Svitlana

Filet Mignon with Blue Cheese

recipe details

Serves 2

Ingredients

For the steaks
  • 2x 8 oz. fillet mignon steaks
  • 6 oz. blue cheese crumbs
  • ¼ cup panko breadcrumbs
  • 2 tablespoons parsley, finely chopped
  • Kosher salt & freshly ground black pepper
For mushroom sauce
  • 12 oz. mushrooms, stemmed
  • 1 shallot, finely diced
  • 2 thyme sprigs
  • ¼ cup red wine
  • ¼ cup low-sodium chicken stock
  • 1 tablespoon butter
  • Salt and freshly ground black pepper

Directions

  1. Sear the steaks: Preheat oven to 375 F. Heat Dutch oven or frying pan over medium heat. While it's heating, pat-dry the steaks. Drizzle steaks with oil, season very generously with salt and cracked black pepper. Put on the pan, cook for 3-4 minutes on each side until golden and they release with no resistance.
  2. Bake the steaks: Place steaks on the baking sheet lined with cooling rack, bake for 25 minutes. Meanwhile, mix cheese, breadcrumbs and parsley, drizzle with oil lightly. Mix to combine. Open the oven and put couple of teaspoons of cheese mixture on top of each steak (adjust to taste). Bake another 3 minutes until cheese just starts to brown on top. Insert thermometer and check for doneness, medium rare should be at 145 F, well done-165F. Let the meat rest for few minutes.
  3. Make the sauce: A dash of oil in the same pan where the meat was seared. Add shallots and cook for 3 minutes on medium heat until softened. Add mushrooms and thyme, season with salt and black pepper, cook another 5 minutes. Pour in wine and let it simmer for 3-4 minutes until alcohol evaporates completely. Add chicken stock, bring back to a boil then add butter, continue cooking until sauce is reduced and is thickened.
  4. Serve the filet mignon with mushroom sauce and side of roasted vegetables.

share your thoughts

2 thoughts on “Filet Mignon with Blue Cheese”

    1. Hi Samantha, give it a try, it is really not as difficult as people think. Get a nice sear on both sides & finish it in the oven. Just because everyone’s oven is so different, I would suggest to use a thermometer to check the temp of the meat. You want 145 for medium-rare & 165 for well done. Regardless, let it rest for 5 min so that all the juices can concentrate inside. Mushroom sauce is wonderful but if you are pressed on time, just go with the cheese toping & roasted veggies! Let me know how it came out!!! Bon Appetite, my dear!

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