Beef Archives - Garlic & Olive Oil Veins

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!

Two recipes in one day!! No way? 🙂 Yes way!! Tonight’s dinner was better than take out. By that I mean healthier than traditional Chinese food. It tastes very delicious but I won’t say it’s better than that greasy goodness that comes in those awesome white take out containers. I just won’t! However, it’s still very good and healthier. So put away that take out menu and keep reading for the recipe!

I love Chinese food and unfortunately once I get the craving for it it’s like I have to have it within 24 hours or I’ll go crazy. Not really, well maybe a little! Beef and Broccoli is one of my favorite Chinese meals. I always feel like it’s healthier than my other favorite dishes that are fried. I’m not sure that is the case but I like to tell myself that.

With trying to be healthy and make healthier food choices I decided to make Beef and Broccoli tonight. I had all the ingredients and felt like making something new. Below is my recipe for it. Like I’ve said before probably not an authentic take on it, but it’s my take on Beef and Broccoli. Get your chop sticks ready!!

Beef and Broccoli

Ingredients:
1.5 lbs flat iron steak cut into strips or chunks
4 cups broccoli, steamed
3 garlic cloves, minced
1 small onion, diced
1/2 cup low sodium soy sauce
3 T cornstarch
2 T honey or brown sugar
1 T Sesame oil
1/2 T olive oil
1/4 cup & 2 T beef broth, no salt
2 T Scallions, sliced
2 t onion powder
2 t garlic powder
4 cup, cooked white rice

Directions: In a bowl whisk together 1/2 cup soy sauce, 2 T cornstarch, 2 T honey, 1 T Sesame oil, 2 T beef broth, minced garlic and onion and garlic powder. Set aside till ready to use. In another bowl whisk 1/4 cup beef broth and 1 T cornstarch then mix with the cut up beef. Heat a wok or large saute pan on high heat. Add in the olive oil then add in the onion and cook for 2-3 minutes then add in the beef and cook about 5-6 minutes or until the meat is done to your liking. Whisk the sauce up again to make sure the cornstarch didn’t stick to the bottom of the bowl. Add half of the sauce into the the wok with the meat. Mix well and constantly. Cook for 1-2 minutes. Next add in the steamed broccoli and the remaining sauce. Again, mix well and constantly and cook about 2-3 minutes. Serve immediately and with white rice and top with chopped scallions.

Note: If you like ginger feel free to add ginger to the sauce either fresh or the spice. I don’t care for ginger so I leave it out. When cooking the broccoli I do steam it before hand to it’s tender when I finish the dish. You will want to under steam the broccoli as it will be cooking a little in the wok as well.