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by on March 26th, 2014

Beef Filet with Blue Cheese Sauce

And then there was one.

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(Sorry about the blown out blue cheese on top. I should have left that out because it did not photograph that well.)

Once upon a time I was cooking for two; then along came the first little Michie boy and I was cooking for three. Three years later came another Michie boy and I found myself cooking for four. To our surprise three years later a baby girl joined the group and we were a family of five.

Years later (hundreds/thousands of meals) as the Family grew, we became five, then six then seven, eight and now adding up all the grand kids and the one joining the clan in April will bring our table to 13.

So one night I found myself cooking for one. How strange is that? My hub was off on a fishing trip for a couple of days (UPDATE: they caught their 25 each limit in 50 minutes) and I could have easily thawed a frozen dinner or gone out for some terrible fast food. Instead, I decided to try this steak recipe that I have had waiting in the wings. Armed with the recipe, I headed to the store to buy the best steak I could find and maybe a bunch of asparagus to go with it; I didn’t know that tenderloin was going to be $25/lb.

What a quite dinner that was. Me in front of the TV eating this wonderful steak wondering what the cooler of fish was going to look like when my husband came home.

I can’t wait for the next family dinner with the table full of family and kids crying, throwing food (not really) spilling milk and having a great time enjoying each other’s company and the stories of what’s going on in their busy lives. The steak was delicious and my mouth waters now just thinking of it but I would have preferred to enjoy the steak with a table full of friends or family.

I love blue cheese and walnuts together and paired with this steak it was so tasty. I added a little blue cheese crumbles to the top along with some chopped walnuts and parsley for garnish.

BLAST FROM THE PAST: Pork in Whiskey Sauce was something I made after returning from Spain with memories of all the yummy tapas’ we had while there. You do not have to do this as a “small plate” but just make entree portion sizes. I have gone from 732 “views” of this recipe to 3,695. Someone out there is looking for this recipe I guess.

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This little steak was around $13 for 8 oz. Next time I do these I will catch them on sale.

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Sprinkle with freshly ground black pepper and some salt and set in refrigerator.

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You are going to remove the steak from the refrigerator an hour or so before you are ready to start cooking. Sear on all sides for about 4 minutes total.

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After searing the steak on all sides remove it from the pan and put on cooling rack until ready to finish in the oven.

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Put the chopped shallots and the Madeira in a sauce pan and reduce down before adding in the beef broth.

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Reduce down the beef broth until you have a syrupy consistency.

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In a food processor, mix the blue cheese and the butter together until creamy and smooth. This can be made ahead and put in the refrigerator.

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After the broth has reduced down, you will stir in the cream and then whisk in the butter/cheese mixture 1/4 at a time.

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Cook to your desired temperature. I first looked at mine at medium rare and put it back in the oven. I should have left it out because there is carry over cooking that will bring the temperature up a little more. I would have rather mine be a little rarer than my finished steak.

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Beef Fillet with Blue Cheese Sauce
Serves 6
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Ingredients
  1. 2 lbs. center piece beef tenderloin, or use individual steaks
  2. salt and freshly ground pepper to taste
  3. 1-2 Tbsp. canola oil
  4. 1 Tbsp. minced shallots (about 2 small)
  5. 3 Tbsp. dry Madeira or ruby port wine
  6. 2 c. beef broth or use 1/2 cup demi glace with 2 c. water)
  7. 1/3 c. heavy cream
  8. 2 oz. Texas blue cheese
  9. 4 Tbsp. unsalted butter
  10. 6 Tbsp. chopped walnuts, for garnish
  11. 1 Tbsp. minced parsley, for garnish
Instructions
  1. Lightly sprinkle meat with salt and pepper. Rub a little oil on the beef and refrigerate, loosely covered with plastic wrap up to 24 hours.
  2. One to two hours before cooking remove meat from refrigerator and pat dry. Preheat oven to 350 degrees F.
  3. Heat a non-stick skillet and rub a little more oil all over the fillet. Then sear it on all sides, about 4 minutes total. Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours.
  4. Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze. Add the stock and reduce to a syrupy consistency, about 10 minutes. Then add the cream and cook until the sauce has a nice beige color.
  5. Place the nuts on a baking tray and lightly toast, about 10 minutes.
  6. In a food processor mix the blue cheese and 4 T of the butter till smooth and creamy. If too salty, add up to another tablespoon of butter. Separate into 4 parts and refrigerate. (This step can be done ahead of time and refrigerated.)
  7. Preheat oven to 450 degrees F. 30 minutes before the final cooking. Finish the beef fillet in the oven, 20 minutes for medium rare or cook to the temperature you prefer.
  8. Over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese/butter pieces one by one. Spoon sauce onto warm serving plates. Slice meat and arrange in overlapping slices on the sauce. Garnish with nuts mixed with parsley and extra blue cheese if you have any left.
http://rosemaryandthegoat.com/
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