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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 (8-ounce) filet mignon
3 tablespoons olive oil
Fleur de sel or plain salt
Coarsely cracked black peppercorns
2 cloves garlic, minced
1/4 cup tawny port
1/2 cup heavy cream
1 tbsp dried rosemary
1/2 lbs Roquefort Cheese, crumbled
2 tsp fresh chopped parsley
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the fillets dry with a paper towel and brush them lightly with vegetable oil. Season liberally with salt and pepper. When the skillet is ready, add the fillets and sear them evenly on both sides for about 2-3 minutes per side.
Remove from the stove and place the skillet in the oven. Cook the steaks until they reach 125 degrees F for rare or 135 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) I like mine medium and usually cook in the oven for about 7 minutes. But it all depends on the thickness of the steaks and your oven. Remember they will continue to cook internally while they rest. Remove the steaks to a serving platter, cover loosely with aluminum foil and allow to rest at room temperature for 10 minutes.
Meanwhile make the sauce: Add the garlic and port to the skillet and bring to a boil scraping with a wooden spoon any brown bits from the bottom. Boil until reduced to 1/3 cup, about 2 minutes. Whisk in the cream and rosemary; bring to a boil, and reduce by half, another 2 minutes. Add the cheese and whisk until it melts, another minute or so. Season to taste with salt and pepper. Transfer the steaks to individual plates, spoon the sauce over them and serve at once. Serves 4
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FILETS MIGNON WITH ROQUEFORT SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
4 (8-ounce) filet mignon
3 tablespoons olive oil
Fleur de sel or plain salt
Coarsely cracked black peppercorns
2 cloves garlic, minced
1/4 cup tawny port
1/2 cup heavy cream
1 tbsp dried rosemary
1/2 lbs Roquefort Cheese, crumbled
2 tsp fresh chopped parsley
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the fillets dry with a paper towel and brush them lightly with vegetable oil. Season liberally with salt and pepper. When the skillet is ready, add the fillets and sear them evenly on both sides for about 2-3 minutes per side.
Remove from the stove and place the skillet in the oven. Cook the steaks until they reach 125 degrees F for rare or 135 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) I like mine medium and usually cook in the oven for about 7 minutes. But it all depends on the thickness of the steaks and your oven. Remember they will continue to cook internally while they rest. Remove the steaks to a serving platter, cover loosely with aluminum foil and allow to rest at room temperature for 10 minutes.
Meanwhile make the sauce: Add the garlic and port to the skillet and bring to a boil scraping with a wooden spoon any brown bits from the bottom. Boil until reduced to 1/3 cup, about 2 minutes. Whisk in the cream and rosemary; bring to a boil, and reduce by half, another 2 minutes. Add the cheese and whisk until it melts, another minute or so. Season to taste with salt and pepper. Transfer the steaks to individual plates, spoon the sauce over them and serve at once. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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