Filet Mignon With Blue Cheese Food

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

BLEU CHEESE CRUSTED FILET MIGNON

Steps:

• 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 saute 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.

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.

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-STUFFED FILLETS

Steps:

• In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
• Preheat oven to 400 degrees F.
• Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
• Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

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 oven to 350°F 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 entire pan into the oven.
• Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F 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. Stir together the bread 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 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.

FILET OF BEEF W/BLUE CHEESE SAUCE

Steps:

• *Note that sauce is made ahead.
• For beef:.
• Preheat oven to 500 degrees.
• Place the beef on a baking sheet and pat the outside dry with a papertowel.
• Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.
• Roast in the oven for 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Slice the filet thickly and serve with blue cheese sauce. Instructions follow.
• Blue cheese sauce:.
• Bring the cream to a full boil in a medium saucepan and continue to boil rapidly for 45-50 minutes, until it is the consistency of white sauce, stirring occaisionally.
• Remove the pan from the heat and add the blue cheese, parmesan, salt, pepper and parsley.
• Whisk rapidly until cheeses melt.
• To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Sauce makes 3 cups.

FILET OF BEEF WITH BLUE CHEESE IN PASTRY

Steps:

• To prepare spinach: Cut tough stalks from spinach. Wash leaves well. Drop leaves into boiling water. Cook for 30 seconds or until leaves are just softened. Drain and refresh in cold water. Pat dry with paper towel and set aside.
• If using frozen spinach, thaw. Squeeze out excess water before placing on pastry.
• Heat butter in large pan. Add filet of beef. Brown well on all sides. Cool. Retain pan juices.
• Preheat oven to 400°F.
• Place pastry on a flat surface. Overlap edges by a ½ inch. Press together well to seal. Arrange spinach over pastry leaving a 2 ½ inch border. Spread or crumble cheese over spinach. Place beef in centre of pastry and season - be sparing with the salt as the cheese will impart its own saltiness. Fold in narrow end of pastry. Fold remaining pastry over to enclose beef. Turn seam to underside and place on a lightly greased baking pan. Brush top with egg.
• Bake for 25-30 minutes or until puff pastry is golden. Rest, tented with foil, for 10 minutes before slicing.

BACON WRAPPED FILETS WITH SMOKEY BLEU CHEESE

Steps:

• Spread a layer of parchment paper over a baking sheet small enough to fit into your freezer.
• Wrap each filet tightly with a strip of bacon, pinning with a toothpick.
• Place each wrapped filet onto the parchment paper, being careful to ensure the bacon is wrapped tightly in the way you'd want the final product to look. Place sheet of steaks into the freezer until frozen solid, ideally overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove steaks from freezer and allow to sit at room temperature 10 minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Keep warm.
• When surface of the steaks is moist but not thawed, season with salt and pepper as desired.
• Place 1 tablespoon butter in a skillet over high heat.
• Place one steak into hot pan, top with a sprig of thyme, and sear to desired level of browning 2 to 3 minutes. Spoon hot butter over the top of the steak. Turn the steak and thyme sprig over and sear the other side. Transfer back to parchment-lined baking sheet. Repeat with the remaining steaks.
• Bake steaks in preheated oven for 7 minutes for rare, 10 for medium rare, 15 for medium, or 20 for well-done.
• Transfer steaks to a work surface. Crisp the bacon with a chef's torch, keeping the flame at least 1 inch away from the bacon to avoid burning. Remove toothpicks. Top each steak with smoked blue cheese crumbles and allow to rest 8 minutes.
• Serve with Idahoan Signature™ Russets Mashed Potatoes.

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

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.