Filet Mignon With Blue Cheese Crust | Dorothy Lane Market

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

Dorothy Lane Market
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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