Filet Mignon with Blue Cheese Butter

Is there anything more delicious than a perfect cooked steak? This filet mignon’s got all the goods and is served up with some roasted mushrooms and a crazy good blue cheese butter. Ingredients for this recipe: FOR THE BLUE CHEESE…

Filet Mignon with Blue Cheese Butter

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Is there anything more delicious than a perfect cooked steak? This filet mignon’s got all the goods and is served up with some roasted mushrooms and a crazy good blue cheese butter.

Ingredients for this recipe:

FOR THE BLUE CHEESE BUTTER:

• 2 sticks softened unsalted butter
• ½ cup good crumbled blue cheese
• juice of ½ lemon
• sea salt and fresh cracked pepper to taste

FOR THE STEAK:

• 3 8-ounce filet mignons
• 3 tablespoons olive oil
• 5-6 garlic cloves
• 8-10 sprigs of fresh thyme
• 3 tablespoons unsalted butter
• sea salt and fresh cracked pepper to taste

FOR THE MUSHROOMS

• 2 cups each prepared and sliced oyster, shiitake and cremini mushrooms
• 1 peeled small diced shallot
• 2 finely minced cloves of garlic
• 1 teaspoon unsalted butter
• 1/3 cup cabernet sauvignon
• ½ cup beef stock
• sea salt and fresh cracked pepper to taste

Serves 6

Procedures:

1. Blue Cheese Butter: Simply combine all ingredients together in a bowl and mix until combined and smooth with small blue cheese chunks. Chill in the refrigerator until it is ready to use.
2. Steak: Season the filet mignons on both sides with salt and pepper.
3. Add the oil to a large frying pan or cast-iron skillet over medium high heat until it begins to lightly smoke.
4. Add the steak, turn the head down to medium and then add in the garlic cloves, thyme and butter as well.
5. After 3 to 3 1/2 minutes flip the steak over and begin to baste them with the hot butter and oil from the pan. Cook for a further 3 to 3 ½ minutes to achieve a rare to medium rare internal temperature.
6. Take the steaks out of the pan and let them rest on a plate for 5 minutes.
7. Mushrooms: Discard the thyme leaves and garlic cloves from the saute pan and turn the heat to high. Add in the mushrooms and saute for 3 to 4 minutes.
8. Once they begin to turn brown scoot them to the top of the pan and place the shallots, garlic and butter on the other side of the pan where no mushrooms are at and quickly saute them until lightly browned, about 1 minutes.
9. Combine all of the ingredients and then deglaze with red wine and cook for 1 minute before adding in the beef stock.
10. Finish with salt and pepper.
11. Serve the filets with the mushrooms and blue cheese butter

CHEF NOTES:
• HOW TO REHEAT: Add your desired portion to a small sauté or roasting pan and pour in about a ½ cup of beef stock, cover the pan in foil and cook it in the oven at 400° for 5 to 7 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
• STORING AND FREEZING: Store this in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.

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