Filet Mignon Recipe with Blue Cheese Butter by KlikAll


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									Filet Mignon Recipe with Blue Cheese Butter
Preparation time: 10 minutes for the Bleu Cheese Butter. 10-15
minutes for the clarified butter. Cooking time for the steak depends
on desired doneness and thickness of the cut (1 inch should be the
absolute minimum). Serves 4.

Cooking Conversion Table

Four 6 ounce filet mignon steaks (I like a thickness of at least 1 1/2 inch. I also recommend you
purchase natural beef if at all possible.)
Kosher salt and freshly ground pepper
2-4 tablespoons of clarified butter (see below)
Bleu Cheese Butter (click the link for the recipe)

Let the meat sit at room temperature for about an hour
Heat the clarified butter (see below) in a large sauté pan or cast iron skillet over moderately high
Salt and pepper the filet mignon to taste
Place the steaks in the pan and cook until well browned on the bottom and about half done
Turn the steaks over and continue to cook to desired temperature (have your thermometer handy
and see cooking temperature table below)

Important: If the steaks are fairly thick and you are cooking them to medium or above, turn the heat down to
medium or medium-low when you turn your steaks over so the meat will not brown too much.

Using your meat thermometer, check for doneness
Remove from heat to warmed plates and place sliced bleu cheese butter on top of each steak

To clarify butter:
•Melt butter over very low heat
•Skim off what comes to the surface
•Slowly pour off the oil part into another container
•Discard the solids

Meat Thermometer Cooking Temperatures
NOTE! The meat continues to cook for a few minutes after
you remove it from the heat.
•RARE:                            130-140 degrees
•MEDIUM-RARE:                     140-150 degrees
•MEDIUM:                          150-160 degrees
•WELL DONE:                       160-170 degrees

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