Filet Mignon with Blue Cheese Crust is a decadent, delicious and fabulous steak entrée which rivals any restaurant steak. And, the beauty of it is that it is cooked entirely on the stove and then finished up in the oven, no grill needed! The only thing you do need is a well-seasoned cast iron skillet and a good meat thermometer.
Just imagine a butter-tender, juicy filet mignon topped with an unforgettable blue cheese crust made from what else, blue cheese crumbles, bread crumbs, and herbs, cooked to perfection. Is your mouth watering yet? It should be! And, with this delicious Filet Mignon with Blue Cheese Crust recipe, you can skip the crowded restaurants and save $$$.
I had purchased two beef filets for a romantic Valentine’s Day dinner for my husband and me but we ended up having a wonderful dinner with friends that night. So, fast forward to tonight and our belated Valentine’s Day dinner. These steaks couldn’t have been any more delicious. Our Filets Mignons with Blue Cheese Crust only took about 20 minutes from start to finish and were cooked to the perfect temperature, rare for me and medium-rare for my husband.
I served them with Spinach Salad with Strawberries and Pecans and Twice Baked Potatoes. It was definitely worth the wait. If you like a good steak, you will love this recipe!
How to make Filet Mignon with Blue Cheese Crust
The ingredients for Filet Mignon with Blue Cheese Crust include filets mignons at least 2-inches thick, vegetable oil, olive oil, kosher salt, ground black pepper, blue cheese crumbles, bread or panko crumbs, and herbs de Provence.
When you are ready to prepare the filets, begin by gathering the ingredients and preheat the oven to 400 degrees.
Heat a large well-seasoned cast iron skillet over high heat for 5-7 minutes.
Pat the filets mignons 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 crust in a small bowl. Set aside.
When the skillet is hot, add the filets and sear on the top, bottom and all sides. This will take about 1-2 minutes 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 filets for about 8-10 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 filets from the oven. Place the filets on a platter, cover with aluminum foil or a plate and allow to rest for 5-10 minutes. Serve immediately.
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Filet Mignon with Blue Cheese Crust
Ingredients
Filets Mignons Ingredients
- 2 8 oz filets mignons at least 2thick
- 1 Tbsp vegetable oil
- 2 tsp kosher salt or to taste
- 1 tsp ground black pepper or to taste
Blue Cheese Crust Ingredients
- 1/4 cup blue cheese crumbles
- 2 Tbsp Panko bread crumbs
- 1 tsp Herbs de Provence or another blend of herbs
- 1/2 tsp olive oil
Instructions
- Preheat the oven to 400 degrees.
- Heat a large well-seasoned cast iron skillet over high heat for 5-7 minutes.
- Pat the filets mignons 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 crust in a small bowl. Set aside.
- When the skillet is hot, add the filets and sear on the top, bottom and all sides. This will take about 1-2 minutes 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 filets for about 8-10 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 filets from the oven. Place the filets on a platter, cover with aluminum foil or a plate and allow to rest for 5-10 minutes. Serve immediately.
Question, while your recipe calls for Panko, your photo shows fresh bread crumbs. Which are you suggesting?
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