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    Home » Recipes » Main Dish

    Blue Cheese Crusted Filet Mignon Steak

    Modified: Aug 7, 2022 · Published: Sep 20, 2021 by Sharon Rigsby · 3 Comments

    Jump to Recipe
    Pinterest pin showing slicing a filet mignon on a cutting board.

    Blue Cheese Crusted Filet Mignon is a decadent, butter-tender, juicy steak that rivals any restaurant meal. In this no-fail recipe, the filets are first pan-seared in a cast-iron skillet, topped with a flavorful blue cheese topping, and then finished up in the oven. No grill needed! 

    A filet mignon topped with blue cheese and panko.

    The crowning glory on these delicious filet mignons is the unforgettable crust made from blue cheese, bread crumbs, and herbs and then cooked to perfection.  

    Why you will love this recipe:

    • You don’t need a grill, so it doesn’t matter how bad the weather is outside. The steak is pan-seared on top of the stove and finished in the oven. 
    • Save money! This same blue-cheese crusted steak would cost $35 to $40 in a fancy restaurant. You can make it at home for a fraction of the cost. 
    • Like my Garlic Butter Steak Bites, and Grilled Filet Mignon, It’s simple to make, and you can have this steakhouse classic recipe on the table in less than 25 minutes. 

    Here’s what you need:

    Two steaks, a block of blue cheese and panko bread crumbs.
    • Filet mignons – are the guests of honor at this party. For best results, choose filets that are at least two inches thick.
    • Vegetable oil and olive oil – are used to keep the steak from sticking and hold the blue cheese crust together.
    • Kosher salt and ground black pepper – are a classic seasoning blend for steaks and enhances their flavor.
    • Blue cheese – is the main ingredient of the blue cheese crust. You can use either blue cheese crumbles or buy a block and crumble it yourself.
    • Panko – is nothing more than flakes of white bread that have been lightly baked or dried to make them crunchy.
    • Herbs de Provence – is a French blend of dried herbs that usually includes thyme, basil, rosemary, tarragon, and fennel. You can purchase it at most grocery stores, or you can make it yourself. Any blend of dried herbs you happen to have on hand can be substituted.
    • *You will also need a well-seasoned cast-iron skillet or an oven-safe skillet and a good digital meat thermometer.

    How to make it:

    1. Before cooking the steaks, gather your ingredients and preheat the oven to 400 degrees F.
    2. Heat a large well-seasoned cast-iron skillet or oven-safe skillet on your stove over high heat for five minutes.
    3. While the skillet heats up, pat the steaks dry with a paper towel and brush them lightly with the vegetable oil—season on all sides with kosher salt and pepper.
    Brushing vegetable oil on filet mignons.
    1. To make the blue cheese topping, combine the blue cheese, panko, herbs de Provence, and olive oil in a small bowl. Set aside.
    A bowl with blue cheese, panko, and olive oil..
    1. Add the filets and sear on the top, bottom, and sides when the skillet is hot. This will take about one to two minutes per side. Be sure to have your exhaust fan on high because the steaks and pan will produce smoke.
    Two steaks cooking in a cast iron skillet.
    1. When all sides of the filets have been seared, top with the blue cheese mixture and place in the oven.
    Two steaks topped with blue cheese cooking in a cast iron skillet.
    1. Cook the steaks in the oven for an additional eight minutes, or until a meat thermometer inserted in the thickest part of the filet registers 125 ° F for rare (cool red center), 135 ° F for medium-rare (warm red center), or 145° F for medium (warm pink center).
    Two blue cheese crusted filet mignons in a cast iron skillet.
    1. Carefully, using a heavy-duty pot holder, remove the steaks from the oven. Place them on a platter, cover with aluminum foil or a plate and allow them to rest for five to ten minutes. Serve immediately.
    A filet mignon topped with blue cheese being sliced on a cutting board.

    Frequently asked questions:

    What is filet mignon?

    Filet mignon is a boneless, lean, and tender steak with a delicate buttery texture; it’s cut from the area below the backbone. Tenderloin, Strip Steak, T-Bone, and Porterhouse Steaks are also cut from the same area.

    Filets are cut from the smaller end of the tenderloin, which is the least exercised part of beef, and it’s the most tender and compact cut. 

    What to serve with it?

    I like to serve this dish with either Romaine Wedge Salad with Green Goddess Dressing, or Spinach Salad with Strawberries and Pecans and Twice Baked Potatoes or Easy Rustic Mashed Potatoes for Two. I like to keep it simple for dessert, and my favorites are either Raspberries and Cream or Chocolate Pudding. 

    If you need more dessert ideas, check out all of my desserts here, or check out my roundup post, 32 Best Decadent and Romantic Valentine’s Desserts. For more ideas for sides or mains for Valentine’s Day, check out this roundup post: Ultimate Valentine’s Day Romantic Dinner Menus and Recipes. 

    What’s the difference between prime and choice cuts of steak?

    In the USA, the US Department of Agriculture has established a grading system for beef. Therefore, when you purchase a package of meat, it will have a shield or sticker from the USDA, which signifies the grade. 

    When I buy filets, I always look for either prime or choice. Steaks labeled prime or choice are high quality, and they will be tender, juicy, and flavorful. The main difference is in the amount of marbling they have. Choice has less marbling than prime and, consequently, may not be quite as juicy or tender. 

    Because filet mignon is so expensive, ask your butcher if you are still unsure how to pick out a steak. They are usually happy to help and can keep you from making an expensive mistake. 

    Sharon’s tips:

    • Your filets will cook more evenly if you let them come to room temperature before cooking. 
    • Cooking times for the filets will vary depending on the size and thickness of the steaks. Use a meat thermometer to ensure that they are cooked to your preferred degree of doneness.
    • Be sure to turn your kitchen exhaust fan to high because this recipe produces a lot of smoke. If you are like me and don’t have a good exhaust fan, open a window, or your smoke alarm might go off. 
    • If you are not comfortable picking out steaks, ask your butcher for recommendations, or have them pick them out for you.
    • You can substitute any dried herb blend that you like for the herbs de Provence. 
    • I highly recommend making this dish in a cast-iron skillet because you will get a better sear. However, if you don’t have one, you can use an oven-safe skillet. 
    • Try and purchase filets labeled “prime” if you can. They cost a little more, but I think they are more tender and have a better flavor. 

    More beef tenderloin and steak recipes:

    If you like this recipe, I know you will also enjoy my easy Filet Mignon with Mushroom Red Wine Sauce, Roasted Whole Beef Tenderloin with Onion Blue Cheese Sauce, and Perfect Beef Tenderloin with Gorgonzola Sauce.

    Other popular steak recipes on my blog include The Ultimate Reverse Sear Ribeye Steak, Skillet New York Strip Roast, The Ultimate Grilled Flank Steak, and my all-time favorite, Chili Rubbed Ribeye Steak with Maple-Bourbon Butter.

    You can find all of my beef recipes at this link.

    ★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

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    A filet mignon topped with blue cheese on a cutting board.

    Blue Cheese Crusted Filet Mignon Steak Recipe

    Sharon Rigsby
    Filet Mignon with Blue Cheese Crust is a butter-tender, juicy and decadent steak topped with an unforgettable blue cheese crust and cooked to perfection.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine American, Southern
    Servings 2 servings
    Calories 398 kcal

    Ingredients
      

    Filet Mignons Ingredients

    • 2 filet mignon steaks 8 ounces each, at least 2-inches thick
    • 1 tablespoon vegetable oil
    • 2 teaspoons kosher salt or to taste
    • 1 teaspoon ground black pepper or to taste

    Blue Cheese Crust Ingredients

    • ¼ cup crumbled blue cheese
    • 2 tablespoons Panko bread crumbs
    • 1 teaspoon herbs de Provence or another blend of dried herbs
    • ½ teaspoon olive oil

    Instructions
     

    • Preheat the oven to 400 degrees F.
    • Heat a large well-seasoned cast-iron skillet or oven-safe skillet on your stove over high heat for five minutes.
    • Pat the steaks dry with a paper towel and brush them lightly with the vegetable oil. Season on all sides with the kosher salt and pepper.
    • While the skillet is heating, combine the ingredients for the blue cheese topping in a small bowl. Set aside.
    • When the skillet is hot, add the filets and sear the top, bottom, and all sides. This will take about one minute per side. Be sure to have your exhaust fan on high because the steaks and pan will produce smoke.
    • When all sides of the filets have been seared, top with the blue cheese mixture and place in the oven.
    • Cook the steaks in the oven for an additional eight minutes, or until a meat thermometer inserted in the thickest part of the filet registers 125 ° F for rare (cool red center), 135 ° F for medium-rare (warm red center), or 145° F for medium (warm pink center).
    • Carefully, using a heavy-duty pot holder, remove the steaks from the oven. Place them on a platter, cover with aluminum foil or a plate and allow them to rest for five to ten minutes. Serve immediately.

    Notes

    • Your filets will cook more evenly if you let them come to room temperature before cooking. 
    • Cooking times for the filets will vary depending on the size and thickness of the steaks. Use a meat thermometer to ensure that they are cooked to your preferred degree of doneness.
    • Be sure to turn your kitchen exhaust fan to high because this recipe produces a lot of smoke. If you are like me and don’t have a good exhaust fan, open a window, or your smoke alarm might go off. 
    • If you are not comfortable picking out steaks, ask your butcher for recommendations, or have them pick them out for you.
    • You can substitute any dried herb blend that you like for the herbs de Provence. 
    • I highly recommend making this dish in a cast-iron skillet because you will get a better sear. However, if you don’t have one, you can use an oven-safe skillet. 
    • Try and purchase filets labeled “prime” if you can. They cost a little more, but I think they are more tender and have a better flavor. 

    Nutrition

    Calories: 398kcalCarbohydrates: 6gProtein: 26gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 87mgSodium: 5203mgPotassium: 385mgFiber: 0.2gSugar: 1gVitamin A: 100IUCalcium: 100mgIron: 1.8mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This post was originally published on February 21, 2017. It was republished on February 14, 2020, with additional information, expanded tips, and answers to the most frequently asked questions. And, it was republished again on September 20, 2021, with new photos.

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    Reader Interactions

    Comments

      5 from 5 votes (5 ratings without comment)

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      Recipe Rating




    1. Jo Ann iles

      February 27, 2020 at 7:36 pm

      made these tonight . Easy and fantastic,!! Our new favorite steak recipe.! Who need to go to a steak house when you can coke these!

      Reply
    2. Annie

      April 08, 2018 at 9:47 am

      Question, while your recipe calls for Panko, your photo shows fresh bread crumbs. Which are you suggesting?

      Reply
      • Gritsandpinecones

        April 08, 2018 at 11:09 am

        Hi Annie,
        Actually, those are panko breadcrumbs in the photo. When I combined them with the blue cheese crumbles, they clumped together a little which makes them look like fresh breadcrumbs. Either fresh breadcrumbs or panko would be fine.
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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