Blue Cheese Crusted Filet Mignon

I love a good Filet Mignon!!  Having a tender piece of meat with a blue cheese crust is one of my favorite thing.  The first time I actually had it was a an upscale steak house.  It wasn’t soon after that I was attempting to make at home!  I was so surprised how it came out just like the restaurant. It’s not the healthiest, so I don’t make it often.

If you don’t love blue cheese like I do, you can definitely use a different cheeses. Parmesan or Romano cheese work wonderful too!

Blue Cheese Crusted Filet Mignon

Ingredients:

Crust:
1 stick salted butter, softened
1/4 cup + 2 T breadcrumbs, Italian seasoned
4 T crumbled blue cheese
1/2 T Extra virgin olive oil
2 t Italian seasoning
2 t garlic powder
2 t onion powder
1 t pepper
1 t garlic, finely minced or grated

Steak:
4-6 Filet Mignon, 6 oz each
Kosher salt
Pepper
1 T olive oil

Direction: In a medium bowl add stick of butter and smash down.  Sprinkle in the breadcrumbs and add in the seasoning (Italian Seasoning, garlic powder, onion powder and pepper.)

Next add in the garlic and blue cheese and mix together well. Make sure everything is fully incorporated.

Spread out plastic wrap and add the butter mixture into the middle. Fold over the plastic wrap and shape the butter into a thicker log.  Wrap tightly and place in the refrigerator for a few hours till it hardens.  Note: this butter will last 7-10 days in the refrigerator.

For the steak, season the meat generously with salt and pepper.  Heat a medium large skillet/cast iron to high heat.  Next add in the oil.  Sear the meat on both sides.  You will want to cook according to your taste.  I like mine medium rare, so I would cook it 3-4 minutes on each side depending on the thickness of the filet.

After the steaks are seared add them to a broiler safe dish/pan.  Slice the butter into about 1/2 inch discs. (Thicker if you want a thicker crust) Top the steaks with the butter, you may need 2 depending on the sides of the filets.

Place the steaks in the oven on broil for about 3-4 minutes. Watch the steaks and make sure the crust is nice and golden brown.  Too long and the crust will completely melt.  ( It will still be delicious, but not a crust)

Remove from the oven and let rest a few minutes before serving.  Serve with a nice baked potato.  Enjoy!

 

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garlicandoliveoilveins

My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

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