Seared Filet Mignon with Blue Cheese Butter
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Seared Filet Mignon with Blue Cheese Butter
Description
Seared Filet Mignon with Blue Cheese Butter features thick filet steaks seasoned simply with kosher salt and fresh ground black pepper. Searing in a cast iron skillet with butter develops a deep golden crust while locking in juices. The steaks are then briefly finished in a preheated 450°F oven to reach the preferred internal temperature, with recommendations provided for rare through medium-well.
The blue cheese butter topping, made by blending unsalted butter with crumbled blue cheese and fresh chopped herbs like parsley, thyme, basil, and chives, melts over the warm steaks to add savory, creamy flavor and aromatic herbal notes.
This dish pairs well with robust vegetables such as Brussels sprouts prepared cacio e pepe style, balancing the richness with bright, peppery flavors. Resting the steaks after cooking allows juices to redistribute, ensuring tenderness.
Ingredients
- 4 filet mignon steak about 2 inches thick
- salt kosher salt; fresh ground pepper
- black pepper kosher salt; fresh ground pepper
- 2 to 3 tablespoons butter unsalted
- Brussels sprouts for serving, cacio e pepe style
blue cheese butter
- 6 tablespoons butter unsalted
- ⅓ cup blue cheese crumbled
- 2 tablespoons herbs like parsley, thyme, basil, chives, chopped
Instructions
- Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
- Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
- Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
- Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
- Let the steak rest for 5 to 10 minutes before serving. I top mine with a scoop of the blue cheese butter about 2 minutes before serving, so it gets a bit melty.
blue cheese butter
- Mash and stir everything together until combined and creamy. You can make this ahead of time and store it sealed in the fridge for a few days.
User Reviews
Overall Rating
5
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