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Bleu Cheese Crusted Filet Mignon |
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| Recipe courtesy Sandra Lee, 2007 |
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| Ingredients: |
2 tablespoons bleu cheese crumbles (recommended: Treasure Cove)
2 teaspoons fines herbs (recommended: Spice Islands)
1/2 teaspoon olive oil, plus 1 tablespoon
4 (6-ounce) filet mignon steaks
Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon black pepper
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1/2 cup cognac
1 pound Mushrooms
1 cup organic beef stock (recommended: Swanson)
1 teaspoon crushed garlic (recommended: Christopher)
1/4 cup frozen chopped onion (recommended: Ore-Ida)
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| Procedures: |
Saute the mushrooms and set aside
Preheat oven to 350o.
In a small mixing bowl, combine bleu cheese, herbs, and 1/2 teaspoon of olive oil; set aside.
Add 1 tablespoon olive oil to a large sauté pan and heat over medium-high heat.
Season steaks with salt and pepper and to add pan, but do not crowd.
Sear 1 to 2 minutes per side just to brown in an oven-ready pan.
Top each steak with 1/4 of blue cheese mixture.
Remove pan from stove top and transfer to the oven.
Finish cooking steaks in preheated oven to an internal temperature of 145 for medium-rare.
Return pan to stove and deglaze with cognac by scraping bits from bottom of pan.
Add remaining ingredients and bring to a boil over high heat.
Reduce liquid by half.
Serve steaks hot with sauce.
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| Notes: |
2019-12-28: Seared in the pan and then finished at 350 to 145 with a spoonful of blue cheese on each, accompanied by sautéed mushrooms. No bread crumbs, garlic or onions
2018-06-08: no mushrooms. This was not LEW’s favorite. I’d reduce the bread crumbs and increase the blue cheese; should we do this again.
2017-07-21: made for the first time, we added 1 pound of mushrooms to the pan juices. The bleu cheese needs to be crumbled thoroughly.
2017-07-14: Added to our cookbook.
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01/04/2020
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