Blue Cheese Crusted Filet Mignon
(from Kella’s recipe box)
This recipe makes me drool. I haven’t tried it, but I watched Michael Smith make it on TV, and it looks delicious.
Source: Michael Smith
Serves 4 peopleIngredients
- 4 x x six-ounce filet mignons
- Salt and pepper
- Olive oil
- 8 ounces blue cheese
- 2 x slices whole grain bread, cubed
- Half stick butter
- 2 x sprigs fresh rosemary
- Fresh ground pepper
- 1 cup red wine
- 1/2 cup heavy whipping cream
Directions
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Preheat oven to 400°F.
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Heat a large skillet over medium-high heat.
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Season the filets and rub with olive oil. Place in the hot pan and sear for 1 minute on each side.
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Place on a cooling rack fitted over a baking sheet. Reserve the pan.
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Puree the blue cheese, bread, butter, rosemary and pepper in a food processor until smooth.
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Pack blue cheese crust onto the tops of the filets and bake in oven until meat is medium-rare, about 8-10 minutes.
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The meat and crust may be prepared in advance, refrigerated, then baked just before serving. If so, add a little more baking time.
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Add the wine to the searing pan over medium-high heat.
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Scrape loose the brown bits and reduce the wine to a syrup-like consistency.
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Whisk in the cream and continue to reduce until the mixture thickens to a sauce like consistency.
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Season and serve with the filets.