FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)
Elegant, easy and ready in 35 minutes, this splurge-worthy steak dinner will soon become your DIY date-night favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
- In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
- Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.
Nutrition Facts : Calories 730, Carbohydrate 8 g, Cholesterol 215 mg, Fat 7, Fiber 1 g, Protein 44 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 1 1/2 g
BEEF FILET WITH BLUE CHEESE SAUCE
Make and share this Beef Filet With Blue Cheese Sauce recipe from Food.com.
Provided by SEvans
Categories < 4 Hours
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.
- Loosely wrap in plastic and refrigerate for one hour.
- One hour before cooking remove from refrigerator and bring to room temperature.
- rub a little more oil on each filet.
- Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.
- remove immediately from pan and set on wire rack to cool for 30 minutes.
- In the same skillet - on medium to medium high heat add shallots and red wine.
- reduce to a glaze.
- Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
- Add cream and cook until sauce has a beigy color.
- Remove from heat until about 5 mins before serving.
- In a food processor combine the butter and blue cheese set aside for the sauce.
- Preheat oven to 350.
- on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
- Remove from oven and let rest for 5 mins before slicing.
- Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
- lightly salt and pepper to taste.
- To serve- on a plate pour a puddle of the sauce - and place the meat on top.
- Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.
Nutrition Facts : Calories 292, Fat 27.4, SaturatedFat 15.6, Cholesterol 70.3, Sodium 717.9, Carbohydrate 3.2, Sugar 0.2, Protein 5.8
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
BLUE CHEESE CRUSTED FILET
You can't go wrong with this one! A guaranteed crowd pleaser. I have cooked this several ways and it has always come out awesome. My favorite way is to smoke the steaks for 30 minutes or so to get all that flavor in them and then cook them outside on the grill. I usually then transfer them to a cast iron griddle and add the blue...
Provided by Robert Myers
Categories Other Sauces
Time 35m
Number Of Ingredients 10
Steps:
- 1. 1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- 2. 2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- 3. 3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- 4. 4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
FILET OF BEEF W/BLUE CHEESE SAUCE
I love to make this special entree for New Year's Eve, birthdays or Valentine's Day. Hope this simple yet very elegant recipe makes your occaision extra special, too!
Provided by Wildflour
Categories Very Low Carbs
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- *Note that sauce is made ahead.
- For beef:.
- Preheat oven to 500 degrees.
- Place the beef on a baking sheet and pat the outside dry with a papertowel.
- Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.
- Roast in the oven for 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Slice the filet thickly and serve with blue cheese sauce. Instructions follow.
- Blue cheese sauce:.
- Bring the cream to a full boil in a medium saucepan and continue to boil rapidly for 45-50 minutes, until it is the consistency of white sauce, stirring occaisionally.
- Remove the pan from the heat and add the blue cheese, parmesan, salt, pepper and parsley.
- Whisk rapidly until cheeses melt.
- To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Sauce makes 3 cups.
Nutrition Facts : Calories 1156.9, Fat 97.5, SaturatedFat 50.2, Cholesterol 377.9, Sodium 1497.1, Carbohydrate 4.5, Fiber 0.3, Sugar 0.2, Protein 63.6
FILLET OF BEEF SANDWICHES
Provided by Ina Garten
Time 15m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
- To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
- Preheat oven 500 degrees F.
- Melt 2 tablespoons of unsalted butter.
- Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
- Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.
GRILLED FILET WITH BLUE CHEESE BUTTER
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.
RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to a high heat or light your outdoor grill.
- Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
- Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
- Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
- Place the steaks on plates and spoon the sauce over the top.
- Take a bite. And the world at long last will make sense.
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
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