Blue cheese is made from either cow or goat's milk. Mold is purposely cultivated for the varieties of blue cheese, which include Roquefort, Stilton and Gorgonzola. Many of these cheeses are still aged in caves in countries where the recipes were originally developed. Blue cheese is marked by green or blue veins of mold, which give it the strong, complex quality the cheese is known for. This piquant flavor pairs well with filet mignon -- a lean, high-quality cut of meat.
Step 1
Combine butter, salt and cheese in a food processor until mixed. If you do not have a food processor, cream ingredients in a mixing bowl using a fork.
Step 2
Dollop the butter and blue cheese mixture onto a piece of plastic wrap or parchment paper. Roll the mixture into a log shape and twist the ends so that you have an evenly shaped tube of the ingredients.
Step 3
Place the cheese mixture in the refrigerator to chill for one hour.
Step 4
Preheat your oven to 400 degrees Fahrenheit.
Step 5
Remove the butter and cheese log from the refrigerator and slice it into 1/4- to 1/2-inch disks.
Step 6
Cut a slit in the side of each filet, and deeply insert one of the cheese and butter disks.
Step 7
Sprinkle each steak with fresh pepper.
Step 8
Add the olive oil to a skillet and heat to high.
Step 9
Sear each steak on each side for three to five minutes or until browned.
Step 10
Transfer the skillet to the oven to finish the steaks. Cook to desired doneness. Using a digital heat thermometer, measure the internal temperature of the meat. For rare meat, the internal temperature should be 120 to 125 degrees; 140 to 150 degrees for medium; and 160 to 170 degrees for well done.
Step 11
Transfer the filets to a platter and let them rest for five minutes before serving.
Things You'll Need
- 1/2 stick unsalted butter at room temperature
- 2 tsp. sea salt
- 3 oz. blue cheese, cut into chunks
- Plastic wrap
- 4- to 6-oz. beef fillets, cut at least two inches thick
- 1/4 tbsp. freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- Meat thermometer
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