2filets mignons8 ounces each, at least 2-inches thick
2tspkosher saltor to taste
1tspground black pepperor to taste
Blue Cheese Crust Ingredients
1/4cupblue cheese crumbles
2TbspPanko bread crumbs
1tspHerbs de Provenceor another blend of dried herbs
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned, cast-iron skillet over high heat for 5-7 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 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 cheese-panko mixture and place in the oven. Cook the steaks for about 8 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, remove the filets from the oven using a heavy-duty potholder. Place the meat on a platter, cover with aluminum foil or a plate and allow to rest for 5-10 minutes. Serve immediately.
Cooking times for the filets will vary depending on the size and thickness of the steaks. Use a meat thermometer to ensure that the steaks 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 dry 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. 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.
Your filets will cook more evenly if you let them come to room temperature before cooking.