Shelly's Recipe

FILET MIGNON WITH BLUE CHEESE CRUST AND RED WINE PAN SAUCE

Category: Beef Steaks

TOPPING:
1/2 cup crumbled blue cheese (2 oz)
1/4 cup panko
1 tbsp chopped fresh parsley
STEAKS:
4 1-inch thick filet mignon (6-8 oz)
Extra virgin olive oil
Kosher salt and fresh ground pepper
1 cup red wine, such as French Bordeaux or Burgundy
3 tbsp cold butter, divided

TOPPING: Blend cheese, panko and parsley in a small bowl to coat the cheese evenly with the panko. (Can be made 1 day ahead; cover and chill.)

FILET MIGNON: Remove steaks from refrigerator about 30 minutes prior to cooking, place them on a plate and allow them to come to room temperature.

Preheat oven to 400. Rub olive oil over both sides of the steaks and season both sides with salt and pepper. In a large heavy (cast iron) skillet, melt 1 tbsp of the butter over medium-high heat. Add steaks to skillet and cook about 4-5 minutes (this will yield medium-rare). Turn steaks, press the blue cheese topping onto the top of the steaks, and place the skillet into the hot oven. Cook 4-5 minutes or until cheese begins to melt and brown.

Remove the skillet from the oven, transfer steaks to warmed serving plates, and return skillet to the stove top over medium-high heat.

Pour wine into the hot skillet and bring to a boil, scraping up browned bits. Reduce heat to medium-low and cook until slightly reduced, about 3-4 minutes. Whisk in 2 tbsp cold butter, taste and adjust seasoning and spoon sauce around the steaks and serve. Serves 4