Savory Filet Mignon with Blue Cheese

There’s something special about serving filet mignon at home. I used to think this cut of beef was strictly for fancy restaurants, but I’ve learned it’s actually pretty simple to cook in your own kitchen. When you add blue cheese to the mix? Well, that’s when things get really good. I make this combo whenever I want to turn a regular Friday night into something a bit more special.

Over the years, I’ve figured out that the key is keeping things simple. No complicated sauces or fancy techniques needed – just good quality meat, your favorite blue cheese, and a few basic seasonings. Sometimes the best meals are the ones that let really good ingredients shine on their own. Trust me, once you try this pairing, you’ll wonder why you didn’t make it sooner.

What Kind of Filet Mignon Should I Use?

When shopping for filet mignon, look for cuts that are at least 2 inches thick with good marbling and a bright red color. The best filets typically come from the center-cut of the tenderloin, which gives you that perfect round shape and optimal tenderness. While USDA Prime is considered top-tier, USDA Choice filets will also give you excellent results at a more budget-friendly price point. For this recipe, aim to get steaks that are similar in size and thickness so they’ll cook evenly – each one should weigh about 6 to 8 ounces. Remember to bring your steaks to room temperature before cooking, and don’t be afraid to ask your butcher to cut them to your specified thickness if you don’t see exactly what you want in the case.

Options for Substitutions

While some ingredients in this recipe are key players, there’s still room for some smart swaps:

• Filet mignon: While filet mignon gives you that melt-in-your-mouth texture, you could use ribeye or New York strip steak if needed. Just keep in mind that cooking times might vary due to different fat content and thickness.
• Blue cheese: Not everyone loves blue cheese – that’s okay! Try using gorgonzola for a milder blue cheese flavor, or go for goat cheese or even aged white cheddar for a different but equally tasty experience.
• Fresh herbs: Feel free to mix and match the herbs based on what you have. If you’re out of fresh herbs, you can use dried ones – just remember to use about 1/3 of the amount since dried herbs are more concentrated.
• Unsalted butter: If you only have salted butter, that works too – just reduce the amount of kosher salt you add to the dish. Ghee or olive oil can work in a pinch, though butter really does give the best flavor here.
• Brussels sprouts: While this side dish pairs perfectly with the steak, you could swap in roasted asparagus, broccoli, or even green beans if Brussels sprouts aren’t your thing.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting your steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes before you plan to cook them, as cold meat won’t cook evenly. Another common error is moving the steaks too much while cooking; let them develop a nice crust by leaving them untouched for 4-5 minutes on each side. The blue cheese sauce can break or become grainy if you add it too early or over too high heat – instead, add it during the last minute of cooking and let it gently melt over low heat. For the perfect medium-rare finish, use a meat thermometer and remove the steaks at 125°F, as they’ll continue cooking during the resting period (which should be at least 5-10 minutes under loose foil to lock in those tasty juices).

What to Serve With Filet Mignon?

Since filet mignon is such a special main dish, you’ll want sides that complement without overshadowing its rich, buttery flavor. Beyond the Brussels sprouts mentioned in the recipe, roasted baby potatoes or a creamy mashed potato make perfect partners for soaking up all those tasty meat juices. A simple green salad with a light vinaigrette helps cut through the richness of the meat and blue cheese. If you’re going all out, try adding some sautéed mushrooms on top of the steak – they’re a natural match for both the beef and the blue cheese flavors.

Storage Instructions

Keep Fresh: Got leftover filet mignon? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. Your steak will stay good for up to 3-4 days. The blue cheese sauce can be stored separately in its own container in the fridge for up to 5 days.

Make Ahead: You can prep the blue cheese sauce up to a day ahead – just keep it in the fridge and warm it up gently when you’re ready to serve. The herbs can be chopped a few hours before cooking and stored in a sealed container in the fridge.

Warm Up: To enjoy your leftover steak without overcooking it, let it come to room temperature for about 30 minutes. Then warm it in a skillet over medium-low heat just until heated through. You can also slice it thin and enjoy it cold on salads – it’s actually pretty tasty this way!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 140-160 g
• Fat: 140-160 g
• Carbohydrates: 10-15 g

Ingredients

• 4 filet mignon steaks (approximately 2 inches thick)
• Kosher salt and cracked black pepper
• 2 to 3 tablespoons of unsalted butter
• Cacio e pepe brussels sprouts (to serve with)
• 6 tablespoons of unsalted butter
• 1/3 cup blue cheese crumbles
• 2 tablespoons diced herbs (such as parsley, thyme, basil, chives)

Step 1: Prepare the Oven and Skillet

Preheat your oven to 450 degrees F.

It’s highly recommended to use a cast iron skillet for this recipe because it perfectly sears the steak.

Keep in mind that it will get a bit smoky, so be sure to use your oven vent or turn on a fan to manage the smoke in your kitchen.

Step 2: Season and Sear the Steak

Place a cast iron skillet over medium-high heat on your stove.

Season the steaks generously on all sides with salt and freshly ground black pepper.

Add 2 tablespoons of butter to the skillet.

Once the butter begins to brown and smoke slightly, quickly place the steaks into the skillet.

Sear the steaks for about 2 minutes on each side until they are deeply golden brown.

If needed, add the remaining tablespoon of butter.

Once both sides are seared, turn off the heat.

Step 3: Cook Steaks in the Oven

Transfer the skillet with the steaks into the preheated oven.

Cook the steaks for about 3 to 5 minutes to achieve medium doneness.

The cooking time will vary depending on the thickness of your steaks, so it’s advisable to check the internal temperature for best results: 120 degrees F for rare, 125 to 130 degrees F for medium-rare, 135 to 140 degrees F for medium, and 145 to 150 degrees F for medium-well.

Step 4: Rest and Serve

Once cooked to your desired doneness, remove the skillet from the oven and let the steaks rest for 5 to 10 minutes.

This helps the juices redistribute throughout the meat, ensuring a juicy steak.

For an added layer of flavor, top each steak with a scoop of blue cheese butter about 2 minutes before serving to allow it to melt slightly.

Step 5: Make the Blue Cheese Butter (Optional)

To make the blue cheese butter, simply mash and stir together your desired amount of blue cheese with softened butter until well combined and creamy.

This can be done ahead of time and stored in the refrigerator in a sealed container for a few days, making it easy to use when needed.