Bleu Cheese Crusted Filet Mignon (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons bleu cheese crumbles (recommended: treasure cove) |
1/4 cup plain bread crumbs |
2 teaspoons fines herbs (recommended: spice islands) |
1/2 teaspoon olive oil, plus 1 tablespoon |
4 (6-ounce) filet mignon steaks |
salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon black pepper |
1/2 cup cognac |
1 cup organic beef stock (recommended: swanson) |
1 teaspoon crushed garlic (recommended: christopher) |
1/4 cup frozen chopped onion (recommended: ore-ida) |
Directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
2. In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
3. Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
4. Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
5. Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
6. Serve steaks hot with sauce.
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