This is the perfect mashup of elegance and oomph: tender, delicately beefy filet mignon and salty, bold blue cheese butter.
- Yield: 2 servings
- Difficulty: Easy
- Total: 30 mins
- Active: 20 mins
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 2 tablespoons Gorgonzola dolce or other creamy blue cheese, crumbled
- 1/2 tablespoon chopped fresh flat-leaf parsley, plus more for garnishing
- Kosher salt and freshly ground black pepper
- 2 filet mignon steaks (6 to 8 ounces each and about 1 1/2 inches thick)
- Olive oil
- Remove the steaks from the refrigerator 30 minutes before cooking to come to room temperature.
- While the steaks come to room temperature, in a bowl and using a fork, smash together the butter, blue cheese, and parsley. Season to taste with salt and pepper. Set aside.
- Preheat the oven to 425°F. Pat the filets dry with paper towels and season with plenty of salt and pepper. Heat a large cast-iron frying pan over high heat for about 5 minutes.
- When the pan is very hot, add the olive oil and then the steaks; sear for about 4 minutes on one side. Turn and sear for another 2 minutes, then transfer to the oven.
- Roast the filets in the oven until cooked to your desired doneness, about 5 minutes depending on the thickness of the steak (rare = an internal temp of 120°F; medium-rare = 125°F). Transfer the steaks to a platter, cover tightly with aluminum foil, and let rest for 5 to 10 minutes.
- Serve each filet with a dollop of the blue cheese butter on top.