↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
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
view more member recipes
FILET MIGNON WITH BLUE CHEESE CRUST AND RED WINE PAN SAUCE
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Filet Mignon With Martini Marinade And Crumbled Blue Cheese
by sgre52160
Marinade 2 tbsp gin 2 tbsp extra virgin olive oil 1 tbsp juice from a jar of green olives Zest of 1 lemon 1/4 tsp black pepper 4 (oz) filets mignons, 1 1/4 inch thick 4 green olives
by sgre52160
Marinade 2 tbsp gin 2 tbsp extra virgin olive oil 1 tbsp juice from a jar of green olives Zest of 1 lemon 1/4 tsp black pepper 4 (oz) filets mignons, 1 1/4 inch thick 4 green olives
Filet Mignon With Mushroom Wine Sauce
by sgre52160
1/2 cup beef broth 1/4 cup water 2 tsp flour 3/4 tsp Dijon mustard 1/2 tsp bottled minced garlic 1/4 tsp salt 1/8 tsp black pepper Cooking spray 2 (4 oz) beef tenderloin s
by sgre52160
1/2 cup beef broth 1/4 cup water 2 tsp flour 3/4 tsp Dijon mustard 1/2 tsp bottled minced garlic 1/4 tsp salt 1/8 tsp black pepper Cooking spray 2 (4 oz) beef tenderloin s
Filet Mignon Topped With Portabello, Shrimp, Crab With Creamy Italian Garlic Wine Sauce
by sgre52160
2 Filet Mignon 4 extra large Shrimp or more 1 package of Portabello Mushrooms sliced 1 cup of Alaskian King or Snow Crab legs or lumb canned crabmeat, shelled and set aside in bowl 1/4 cup Chabli
by sgre52160
2 Filet Mignon 4 extra large Shrimp or more 1 package of Portabello Mushrooms sliced 1 cup of Alaskian King or Snow Crab legs or lumb canned crabmeat, shelled and set aside in bowl 1/4 cup Chabli
Filet Mignon, Red Wine Reduction
by sgre52160
4 (8 oz) filet steaks 3 tbsp Olive oil 4 shallots, sliced Salt and pepper to taste 3/4 cup red wine 1/3 cup Peter Luger steak sauce Season steaks w salt and pepper. Heat saute pan with 2 t
by sgre52160
4 (8 oz) filet steaks 3 tbsp Olive oil 4 shallots, sliced Salt and pepper to taste 3/4 cup red wine 1/3 cup Peter Luger steak sauce Season steaks w salt and pepper. Heat saute pan with 2 t
Filet Mignon With Shiraz Sauce
by sgre52160
4 8-ozCenter-cut filet mignons; 2-inches thick, trimmed of fat and silver Olive oil Kosher salt and freshly ground black pepper; to taste Shiraz Sauce 1/4 cup shallots 1/2 cup Shiraz; o
by sgre52160
4 8-ozCenter-cut filet mignons; 2-inches thick, trimmed of fat and silver Olive oil Kosher salt and freshly ground black pepper; to taste Shiraz Sauce 1/4 cup shallots 1/2 cup Shiraz; o
view more member recipes
related CDKitchen recipes
Grilled Filet Mignon of Bison
Filet Mignon Stroganoff
Blue Cheese French Dressing
Gallagher's Guinness Stout & Filet Mignon Chili
No Mayo Creamy Blue Cheese Dressing
Chipotle Blue Cheese Dip
Blue Cheese Cream Sauce
Cream of Cauliflower Blue Cheese Soup
Tuna Fish Sandwich With Blue Cheese
Salmon with Blue Cheese