Go Back
filet mignon with blue cheese sauce

Filet Mignon with Blue Cheese Sauce

Print Recipe Pin Recipe
Course Main Course

Ingredients
  

For the Filet:

  • 2 filet mignon steaks
  • salt, to taste
  • pepper, to taste
  • 1 tbsp butter or oil

For the Sauce:

  • 1/2 cup heavy cream
  • 1/4 cup blue cheese crumbles
  • 2 cloves garlic, minced
  • black pepper, to taste

Instructions
 

For the Filet:

  • Remove the filets from the refrigerator and allow them to come to room temperature for about 30 minutes
  • Preheat your oven to 400°F
  • Season both sides of the steaks with salt and pepper. Make sure to season liberally if you’re using particularly thick steak cuts
  • Heat an iron skillet over medium-high heat and add butter or oil
  • Sear each side of the steak for 2-3 minutes until a crust forms. The crust will seal in the juices and keep your steaks tender.
  • Transfer the skillet to the oven and cook for an additional 6-8 minutes or until desired doneness is reached; make sure to periodically check the internal temperature so you don’t end up with too dry or raw cuts of steaks
  • Remove the steak from the oven and let it rest for 5 minutes before topping it with the sauce. You may also slice the steak into bite-sized pieces for easier consumption

For the Sauce:

  • In a small saucepan, heat heavy cream over medium heat until it comes to a simmer
  • Add blue cheese crumbles, minced garlic, and black pepper
  • Whisk constantly until the cheese has melted and the sauce is smooth
  • Reduce heat to low and continue cooking for another minute or so until it thickens slightly
  • Serve immediately over filet mignon steaks. You can also serve the steaks with rice, vegetables, or mashed potatoes

Notes

Don’t be afraid to experiment with the meat you’ll use. You can try beef tenderloin or Angus beef filet mignon, or any other cuts of beef. If it’s your first time making blue cheese sauce, remember to add a few crumbles at a time and do a taste test in between. To people new to this ingredient, it might get overwhelming pretty quickly. So slowly add the flavors, so it doesn’t become too much for you.
*photo by Faith Chan licensed under CC BY-SA 2.0