Blue Cheese-Crusted Filet Mignon
Filet mignon is prized for its extreme tenderness, not for its rather bland flavour. It doesn’t have the rich beefy flavour of a well-marbled steak, but it’s still a rare treat and a great way to show off your kitchen’s best, especially when you add lots of flavour with an easy-to-make blue cheese crust.
a sprinkle or two sea salt and freshly ground pepper
a splash or two any vegetable oil
6 ounces blue cheese
2 slices whole grain bread, cubed
1/2 stick Butter
2 sprigs fresh rosemary, thyme or tarragon
more freshly ground pepper
Season the filets well and rub them with vegetable oil. Carefully position them in the hot pan and sear for a minute or so on each side, leaving the interiors raw and cool. Because the meat will be protected by a crust and will finish cooking in a relatively cool oven, this is your only chance to add caramelized flavour to the meat. Place steaks on a cooling rack set over a baking sheet.
Purée the blue cheese, bread, butter, fresh herbs and pepper in a food processor until smooth. Pack the blue cheese crust mixture onto the tops of the fillets, evenly covering each one with a thick layer of flavour. Bake the crusted fillets in the oven until medium-rare, about 15 minutes. To be sure, insert a meat thermometer into the centre of each fillet. When the temperature reads 135°F to 140°F (57°C to 60°C), they’re done.