||Bleu Cheese Crusted Filet Mignon
|Recipe courtesy Sandra Lee, 2007|
2 tablespoons bleu cheese crumbles (recommended: Treasure Cove)
1/4 cup plain bread crumbs
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
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)
Saute the mushrooms and set aside|
Preheat oven to 400 degrees F.
Line a baking sheet with foil; set aside.
In a small mixing bowl, combine bleu cheese, bread crumbs, 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.
Remove pan from heat and transfer steaks onto prepared baking sheet.
Top each steak with 1/4 of blue cheese mixture.
Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
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.
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.