Recipe: Perfect Bleu Cheese Fillet Mignon

Bleu Cheese Fillet Mignon. Melt butter in heavy medium skillet over medium-high heat. Season steaks with salt and pepper. Season steaks with salt and pepper.

Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Purée the blue cheese, bread, butter, fresh herbs and pepper in a food processor until smooth. You can have Bleu Cheese Fillet Mignon using 8 ingredients and 6 steps. Here is how you make that.

Ingredients of Bleu Cheese Fillet Mignon

  1. Prepare 4 of Fillet Mignons.
  2. Prepare 1/2 cup of Olive Oil.
  3. It’s 1/2 cup of Worcestersire.
  4. It’s 1 1/4 cup of Brown Sugar.
  5. Prepare 1 1/4 cup of Salt & Pepper.
  6. You need 1 cup of Bleu Cheese Crumbles.
  7. It’s 1 bunch of Arugala.
  8. Prepare 2 cup of chopped mushrooms.

Pack the blue cheese crust mixture onto the tops of the fillets, evenly covering each one with a thick layer of flavour. In a small bowl, mix together the butter, blue cheese and chopped parsley. Liberally season the steak with salt and ground black pepper. Heat a cast iron or stainless steel skillet over medium high heat until hot.

Bleu Cheese Fillet Mignon step by step

  1. In a bowl, 1 cup of bleu cheese, 2 tbsp evoo, 1 tbsp butter, salt & pepper, stir for 5 minutes and set aside for later..
  2. Take your fillets, rub both sides of each fillet with evoo, then sprinkle salt & pepper on each side..
  3. Take a large pan and put about 2 tbsp of evoo, turn heat to high. After pan starts to smoke a bit, place your fillets in pan and sear for about 4-5 minutes on both sides. After both side are seared, place top on the pan and bring heat to medium and let them cook for 12 minutes..
  4. In a medium pan at medium heat, place 2 tbsp of butter or margarine, 2 cups of chopped mushrooms, salt & pepper and stir every few minutes for 15 minutes. Then after 15 minutes add 1 full package of baby arugula and mix and cook for another 5 minutes..
  5. In a sauce pan at medium heat, put 1/4 cup of evoo, 1/2 a cup of red wine, 1/2 a cup of worcestersire sauce, 1/2 cup brown sugar, salt & pepper. Bring to low heat and let simmer until sauce has thickened..
  6. On a plate, place your mushrooms and arugula first, then your fillet, drizzle with your red wine sauce and top with a spoon full of bleu cheese. let sit for 5 minutes and serve..

Add the oil and swirl the skillet to coat the bottom. VARIATIONS ON BLUE CHEESE FILET MIGNON. Seasoning: There are lots of different seasonings you can add to your Filet Mignon topping like rosemary, garlic salt, chili powder, cumin, and thyme. Marinade: Try making a marinade for the Filet Mignon to make the meat even juicier. Blue Cheese Butter: Simply combine all ingredients together in a bowl and mix until combined and smooth with small blue cheese chunks.

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