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Seared Filet Mignon with Blue Cheese Butter Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This Seared Filet Mignon with Blue Cheese Butter is a luxurious and flavorful steak recipe perfect for special occasions or a gourmet dinner at home. The filet mignon steaks are perfectly seared in a cast iron skillet, then finished in the oven to your desired doneness. Topped with a creamy, herbaceous blue cheese butter that melts beautifully over the warm steaks, this dish pairs wonderfully with cacio e pepe Brussels sprouts for a complete meal.

Ingredients

Steak

  • 4 filet mignon steaks, about 2 inches thick
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 to 3 tablespoons unsalted butter
  • Cacio e pepe Brussels sprouts, for serving

Blue Cheese Butter

  • 6 tablespoons unsalted butter, softened
  • ⅓ cup crumbled blue cheese
  • 2 tablespoons chopped fresh herbs (such as parsley, thyme, basil, and chives)

Instructions

  1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit. For best results, use a cast iron skillet which will get a bit smoky, so ensure proper ventilation by turning on your oven vent or a fan.
  2. Season and Heat Skillet: Heat the cast iron skillet over medium-high heat. Generously season the filet mignon steaks on all sides with kosher salt and freshly ground black pepper. Add 2 tablespoons of butter to the hot skillet; the butter will begin to brown and smoke, which is desired for flavor.
  3. Sear Steaks: Immediately place the steaks in the skillet. Sear each side for about 2 minutes until a deep golden-brown crust forms. Add an additional tablespoon of butter if needed for more browning. Once both sides are seared, turn off the heat under the skillet.
  4. Finish Cooking in Oven: Transfer the cast iron skillet with the steaks into the preheated oven. Roast for 3 to 5 minutes to achieve medium doneness. Cooking times may vary depending on steak thickness—use a meat thermometer to check internal temperature: 120°F for rare, 125-130°F for medium rare, 135-140°F for medium, and 145-150°F for medium-well.
  5. Rest Steaks: Remove steaks from the oven and let them rest for 5 to 10 minutes. This allows juices to redistribute, ensuring tender and juicy meat.
  6. Make Blue Cheese Butter: While steaks rest, combine softened butter, crumbled blue cheese, and chopped herbs in a bowl. Mash and stir until creamy and evenly mixed. This butter can be made ahead and refrigerated for several days.
  7. Serve: Just before serving, place a scoop of the blue cheese butter on top of each warm steak to let it melt slightly. Serve alongside the cacio e pepe Brussels sprouts for a delicious and elegant meal.

Notes

  • Use a cast iron skillet for the best sear and oven-proof cooking.
  • Ventilation is important as searing butter at high heat can produce some smoke.
  • Use a meat thermometer for precise doneness.
  • Blue cheese butter can be prepared a day in advance to save time.
  • Letting the steak rest is crucial for juicy results.
  • Cacio e pepe Brussels sprouts add a complementary peppery and cheesy side.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Oven Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/seared-filet-mignon-with-blue-cheese-butter-recipe/