Blue Cheese Crusted Filet Mignon Steak Recipe
Servings: 2 servings
Calories: 398kcal
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.
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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: 398kcal | Carbohydrates: 6g | Protein: 26g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 87mg | Sodium: 5203mg | Potassium: 385mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 100IU | Calcium: 100mg | Iron: 1.8mg
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