Filet with Blue Cheese Crust

Filet with Blue Cheese Crust

The Filet Mignon cut is from DLM Natural Beef Tenderloin, and is lifetime free of antibiotics and hormones. Let me tell you, when you start with a great quality steak like this, you're in for a treat. Topped with blue cheese, this steak melts in your mouth.


4 Tbsp butter, divided
3 garlic cloves, chopped
1 large shallot, chopped
1 Tbsp fresh thyme, chopped
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/4 cup Maytag Blue Cheese (2 ounces), coarsely crumbled
2 Tbsp Panko (Japanese breadcrumbs)
2 tsp fresh parsley, chopped
(2) 1-inch thick DLM Natural Beef Filet Mignons, 6 to 8 oz each


Melt 1 Tbsp butter in heavy skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.

Blend cheese, panko, and parsley in small bowl. Pre-heat broiler. Season filets generously with salt and pepper.

Melt 2 Tbsp butter in sauté pan over medium-high heat. Add steaks and cook to desired doneness, about 3-5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve juices in pan. Press cheese mixture on top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates. Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 Tbsp butter. Season to taste with salt and pepper. Spoon sauce around steak and serve.

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