Grilled Filet Mignon With Blue Cheese Topping Food

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.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush steaks with oil and season with salt and pepper.
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

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.

GRILLED FILET MIGNON WITH BLUE CHEESE TOPPING

Steps:

• In Large bowl combine all ingredients under the Blue Cheese topping list.Mix Blue Cheese,Panko,Garlic,Parsley,Black Pepper,and Seasoning Salt together with hands until evenly blended and holds together nicely.Place to the side. Then in a large pan or on a grill we will cook the steaks.Season both sides with of the steaks with cracked Black Pepper and Seasoning Salt. When cooking a pan turn the heat to med. high and place Butter and Olive Oil in pan when hot.Take steaks and place in pan and cook on both sides for 2-3 mins. on each side until medium-rare,when done remove from heat. When Half way into cooking steaks turn on broiler and let heat up. In the same pan take about 2oz of the Blue Cheese topping and place on each steak. Take steaks in pan and place under broiler for 1-2 mins. until topping softens and becomes a little brown. Remove from heat and serve with your favorite potatoes and veggies,Yummy.....

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.

GRILLED FILET MIGNON STEAK TOPPED WITH MELTED GORGONZOLA CHEESE

Steps:

• Trim excess fat from outer edge of steaks.
• Season to taste with pepper (no salt will be needed as the Gorgonzola is salty enough).
• Place steaks on cooking grate. Cook over Indirect/Medium heat for 7 to 8 minutes per side for medium-rare, or to desired doneness.
• Combine cheese and onions; sprinkle over steaks during last half of cooking time.

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.