Filet Mignon With Blue Cheese Crust | Dorothy Lane Market

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    Filet Mignon With Blue Cheese Crust

    PREP TIME 5 mins
    COOK TIME 35 mins
    SERVINGS 2
    Chef Carrie Walters
    • POSTED Sep 8th, 2021
    • BY Chef Carrie Walters

    The Filet Mignon cut is from DLM Natural Beef Tenderloin, and is lifetime free of antibiotics and hormones. When you start with a great quality steak, you're in for a real treat. It doesn't need any complicated ingredients to make it shine—just some good quality sea salt and a grind or two of black pepper. This makes for an elegant dinner that you can prepare at home. 

    INGREDIENTS

    • 4 Tbsp butter, divided
    • 3 garlic cloves, chopped
    • 1 large shallot, chopped
    • 1 Tbsp fresh thyme, chopped
    • ¾ cup low-salt beef broth
    • ½ cup dry red wine
    • ¼ cup blue cheese (2 ounces), coarsely crumbled
    • 2 Tbsp Panko breadcrumbs
    • 2 tsp fresh parsley, chopped
    • 2 1-inch thick DLM Natural Beef Filet Mignon

    INSTRUCTIONS

    1
    Melt 1 Tbsp butter in heavy skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes.
    2
    Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
    3
    Blend cheese, panko, and parsley in small bowl. Pre-heat broiler. Season filets generously with salt and pepper.
    4
    Melt 2 Tbsp butter in sauté pan over medium-high heat. Add steaks and cook to desired doneness, about 3-5 minutes per side for medium-rare.
    5
    Transfer steaks to rimmed baking sheet; reserve juices in pan. Press cheese mixture on top of steaks, dividing equally.
    6
    Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
    7
    Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 Tbsp butter. Season to taste with salt and pepper. Spoon sauce around steak and serve.

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    Filet Mignon With Blue Cheese Crust

    PREP TIME 5 mins
    COOK TIME 35 mins
    SERVINGS 2

    INGREDIENTS

    • 4 Tbsp butter, divided
    • 3 garlic cloves, chopped
    • 1 large shallot, chopped
    • 1 Tbsp fresh thyme, chopped
    • ¾ cup low-salt beef broth
    • ½ cup dry red wine
    • ¼ cup blue cheese (2 ounces), coarsely crumbled
    • 2 Tbsp Panko breadcrumbs
    • 2 tsp fresh parsley, chopped
    • 2 1-inch thick DLM Natural Beef Filet Mignon

    INSTRUCTIONS

    1
    Melt 1 Tbsp butter in heavy skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes.
    2
    Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
    3
    Blend cheese, panko, and parsley in small bowl. Pre-heat broiler. Season filets generously with salt and pepper.
    4
    Melt 2 Tbsp butter in sauté pan over medium-high heat. Add steaks and cook to desired doneness, about 3-5 minutes per side for medium-rare.
    5
    Transfer steaks to rimmed baking sheet; reserve juices in pan. Press cheese mixture on top of steaks, dividing equally.
    6
    Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
    7
    Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 Tbsp butter. Season to taste with salt and pepper. Spoon sauce around steak and serve.

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