Filet Mignon With Blue Cheese Crust Recipes

GRILLED FILET WITH BLUE CHEESE BUTTER

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
• Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
• Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
• Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

FILET MIGNON WITH BLUE CHEESE

Steps:

• Melt butter in heavy medium skillet over medium-high heat.
• Season steaks with salt and pepper.
• Add steaks to skillet and saute until cooked to desired doneness, about 4 minutes per side for medium-rare.
• Transfer steaks to plate.
• Add broth, brandy and rosemary to skillet and boil until sauce is reduced 1/3 cup, scraping up browned bits, cooking for about 5 minutes Spoon sauce over steaks.
• Top each steak with half of blue cheese.
• Serve.

BLUE CHEESE CRUSTED FILET MIGNON

Steps:

• preheat the broiler.
• mix panko,4 oz blue cheese, parsley in a small dish, set aside.
• in a saute pan add oil and 1 tbsp butter.
• salt and pepper filets and cook about 5 mins per side for med rare, transfer to a baking dish.
• pour liquid out of pan, then add 2 tbsp butter and shallots and garlic, cook until softened.
• add wine, scraping up bits from the pan and reducing.
• add stock, rosemary and cook until reduced by half.
• stir in blue cheese. keep warm
• top each filet with blue cheese mixture, broil for 3-5 minutes until browned.
• place sauce on plates, add filets, top with toasted pine nuts.