Ingredients:
2 filet mignon steaks (about 6-8 oz each)
Salt and black pepper to taste
1 tablespoon olive oil
4 tablespoons unsalted butter, softened
2 ounces blue cheese, crumbled
1 tablespoon fresh parsley, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Instructions:
1. Prepare the Filet Mignon:
Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.
Preheat your oven to 400°F (200°C).
2. Season and Sear the Steaks:
Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add olive oil to the pan.
Once the pan is hot, sear the steaks for 2-3 minutes on each side, or until a golden-brown crust forms.
3. Finish in the Oven:
Transfer the skillet with the seared steaks to the preheated oven. Roast for about 5-7 minutes for medium-rare, or longer if you prefer your steak more well-done.
4. Prepare Blue Cheese Butter:
While the steaks are in the oven, prepare the blue cheese butter. In a small bowl, combine softened butter, crumbled blue cheese, chopped parsley, Worcestershire sauce, and Dijon mustard.
Mix until well combined. You can use a fork or spoon, or even pulse briefly in a food processor.
5. Top the Steaks:
Once the steaks are cooked to your liking, remove them from the oven and let them rest for a few minutes.
Place a generous dollop of the blue cheese butter on top of each steak while they rest. The residual heat will melt the butter slightly.
6. Serve:
Plate the filet mignon steaks, and drizzle any melted blue cheese butter from the pan over the top.
Garnish with additional chopped parsley for freshness.
7. Optional: Side Dish Ideas:
Serve the filet mignon with your favorite sides such as garlic mashed potatoes, roasted vegetables, or a simple green salad.
Ready to elevate your senses? Unlock the secrets of indulgence with 'Just A Spoonful of Vanilla' - where every page is a recipe for bliss. Check out my new dessert ebook.
.
Comments