Blue Cheese Crusted Filet Recipes

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.

Steps:

• preheat the broiler.
• mix panko,4 oz blue cheese, parsley in a small dish, set aside.
• in a saute pan add oil and 1 tbsp butter.
• salt and pepper filets and cook about 5 mins per side for med rare, transfer to a baking dish.
• pour liquid out of pan, then add 2 tbsp butter and shallots and garlic, cook until softened.
• add wine, scraping up bits from the pan and reducing.
• add stock, rosemary and cook until reduced by half.
• stir in blue cheese. keep warm
• top each filet with blue cheese mixture, broil for 3-5 minutes until browned.
• place sauce on plates, add filets, top with toasted pine nuts.

Steps:

• Preheat oven to 375 degrees F.
• In a large oven-safe skillet add 1/4 cup of the oil and get the pan warm over medium-low heat on the stovetop. Add the diced onion, garlic, and corn kernels. Saute together until the corn feels cooked to the bite. This takes about 5 minutes. Then, set aside. Make sure the potatoes are very dry then, in a large bowl, toss the diced potatoes with the remaining 1/4 cup oil and season them with salt and pepper. It is important that the potatoes get a nice even coating of oil. Place them onto a large roasting tray. Top the potatoes with the sauteed corn and onion mixture and place in the oven to cook. This should take about 30 to 45 minutes (some ovens may need longer than others). Wait until just before serving to mix in the diced tomatoes and chopped chives and crumble in the goat's cheese. Adjust the seasoning using salt and pepper, as needed. Keep in a warm place until needed.
• In a large saucepan add the oil, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the fresh herbs. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Remove from the heat and whisk in the whole stick of butter, and allow to rest. Just before plating, strain the sauce through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs.
• Season the fillets with salt and pepper. In a mixing bowl, crumble the blue cheese into the bread crumbs and set aside. Heat an oven-safe saute pan on the stovetop, adding just enough oil to coat the bottom. Cook the fillets in the pan for approximately 2 to 3 minutes on 1 side, then turn them and continue the searing process on the other side for another 2 to 3 minutes. Leave the fillets in the same pan and press a 1/4 to 1/2-inch thick layer of the blue cheese mixture on each of them. Place the steaks into the oven for a further 6 to 8 minutes, depending on the thickness of the steaks. (Only you know your oven and your own preference for doneness). Remove the steaks from the oven and let rest. (Remember, the meat will continue to cook for another 5 minutes while resting).
• Take the potato hash (now heated and mixed with the tomatoes and cheese) and, using a 3 to 4-inch diameter circular pastry cutter, fill the cutter with hash in the center of each plate. Place a fillet on top, and drizzle with the port sauce.

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.

Steps:

• Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.

Steps:

• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
• Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
• Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
• Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
• *Available at Asian markets and in the Asian section of some supermarkets.

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 oven to 350°F 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 entire pan into the oven.
• Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F 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. Stir together the bread 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 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.