Time 50m Yield 4 Number Of Ingredients 10 Steps:
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. 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. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture. Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Time 35m Yield 2 Number Of Ingredients 11 Steps:
Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth. Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
preheat the broiler. mix panko,4 oz blue cheese, parsley in a small dish, set aside. in a saute pan add oil and 1 tbsp butter. salt and pepper filets and cook about 5 mins per side for med rare, transfer to a baking dish. pour liquid out of pan, then add 2 tbsp butter and shallots and garlic, cook until softened. add wine, scraping up bits from the pan and reducing. add stock, rosemary and cook until reduced by half. stir in blue cheese. keep warm top each filet with blue cheese mixture, broil for 3-5 minutes until browned. place sauce on plates, add filets, top with toasted pine nuts.
Time 25m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Melt butter in heavy medium skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and saute until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate. Add broth, brandy and rosemary to skillet and boil until sauce is reduced 1/3 cup, scraping up browned bits, cooking for about 5 minutes Spoon sauce over steaks. Top each steak with half of blue cheese. Serve.
More about “bleu cheese crusted filet mignon recipes”
Time 55m Yield 4 Number Of Ingredients 6 Steps:
Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Brush steaks with oil and season with salt and pepper. Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.
