Filet Mignon Steaks with the Blues Recipe

From Dorothy McNett's Recipe Book.

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Filet Mignon Steaks with the Blues

From Dorothy McNett's recipes at

2-4 filet mignon steaks
1 tablespoon grapeseed oil
1 - 2 teaspoons coarse black pepper, or as desired
snipped fresh sage or basil leaves
sprinkling of sea salt
1/4 - 1/3 cup red wine, port, or beef stock
1 bunch spinach or lettuce leaves, (about 2 - 3 cups) washed, dried, and torn slightly
4 oz. best quality blue cheese (Roquefort, Cabrales, Maytag, Buttermilk Blue, Stilton)

Brush the steaks with the olive oil and then sprinkle with the pepper, herbs, and salt patting it into the steaks as much as possible. Place a large good quality heavy bottomed saute pan over high heat until very hot. Add the oil and then the steaks. Sear for about 3-4 minutes, reducing the heat as necessary. Turn meat over, and continue to sear on the other side, until cooked to your liking. Remove to a warm plate. To the hot pan, add the wine and cook and stir for about 30-40 seconds, or until it has reduced to a syrup like consistency. Arrange the steaks on a platter and drizzle the sauce over and then quickly add the spinach to the pan and stir it around to wilt it slightly. Arrange around the steaks, and crumble the cheese over the top. Stand back for the raves and applause.

Recipe created 1997-07-14.

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