Bacon Wrapped Filet With Bleu Cheese Butter Recipe 465

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Steps:

• Begin by preheating a cast iron skillet on high heat. While the pan is heating, wrap each filet with bacon and secure with a toothpick. Dry off both sides of the filets and season with a heavy pinch of salt and pepper. The pan is ready to cook when you can barely hold a hand 3" above the surface for more than a few seconds. Add 1 tablespoon of the butter and allow to melt. Sear the steaks on one side for 1-2 minutes (watch for burning). Flip the steaks and sear for another 1-2 minutes. This takes extra effort, but I think it's worth it: hold each steak with a pair of tongs to sear the bacon on the edge of the steak. When done, turn off the heat (but keep the pan on the burner) and tent the pan with aluminum foil. Meanwhile, mash together the butter and blue cheese in a small bowl. Add a big pinch of pepper. After the steaks have been resting in the pan for 5-7 minutes, move them to a plate and recover with foil. Turn the heat back on the pan and sear the asparagus very quickly, 3 minutes should produce char spots and a perfect crisp-tender texture. Remove the toothpicks, and serve the steaks and asparagus spears topped with dollops of the bleu cheese butter.