Filet Mignon with Blue Cheese Sauce

Filet Mignon with Blue Cheese Sauce is tender and juicy, seared to perfection. Topped with a rich and flavorful blue cheese sauce for steak that will leave your guests impressed. This filet mignon recipe is a sophisticated and beautifully presented dinner. It’s a recipe that’s sure to make you feel like a gourmet chef, even if you’re a novice in the kitchen.

What is filet mignon?

Filet Mignon is a premium cut of beef that comes from the tenderloin. The tenderloin is a long, cylindrical muscle that runs along the spine. One of the most noteworthy things about filet mignon is that it is extremely tender with a buttery soft texture and a naturally mild flavor. Because of this, it makes a lovely protein option for creamy and savory sauces.

What should I serve with Filet Mignon with Blue Cheese Sauce?

There are many side dishes that pair well with Filet Mignon with Blue Cheese Sauce. This meal is so delicious, you can pull almost anything out of your pantry and it will still be a great meal. However, here are some excellent side dish options for this meal. Just make sure you serve side dishes that won’t overpower the delicate flavor and texture of the filet mignon.

• Roasted vegetables like carrots, cauliflower, Brussels sprouts, or squash
• Garlic mashed potatoes
• A house salad or Caesar salad – try Spring Salad or this quinoa chickpea salad that’s both filling and delicious.
• Roasted potatoes
• Baked or twice-baked potatoes
• Garlic parmesan fries
• Air Fyrer green beans

How do I know my filet mignon is done?

I don’t recommend cutting open the meat to check for doneness. This releases all of the juices before they have time to settle back into the meat, and makes your meat dry.

Instead, use a meat thermometer. Make sure you pierce into the most internal part of the meat to check the temperature. Here’s a helpful chart.

Steak temperature chart:

• Rare: 120-130°F
• Medium-rare: 130-135°F
• Medium: 135-145°F
• Medium-well: 145-155°F
• Well-done: 155°F+

Ingredients

• Olive oil
• Filet mignons
• Kosher salt and freshly cracked pepper
• Unsalted butter, softened
• Large shallot, sliced
• Heavy cream
• Worcestershire sauce
• Tarragon
• Thyme
• Sherry
• Blue cheese crumbles, divided

How to Make

STEP ONE: Prep the steak and preheat the oven. Preheat the oven to 400°F. Let your steaks rest on the counter for at least 20 minutes before you cook them. Pat the steaks with a paper towel and season them generously with salt and pepper.

How To Make The Blue Cheese Sauce

STEP TWO: Sear the steak. Heat a skillet with olive oil over medium-high heat. Once your pan is hot, add the steaks and cook, without moving for 2-3 minutes. Flip and cook for an additional 2-3 minutes.

STEP THREE: Bake. Place the steaks in the oven for about 5-6 minutes (depending on how you like them cooked). Check for doneness with the meat thermometer inserted into the side of the steak. The thermometer should read 125° F for medium rare, or 130° F for medium. Remove the steaks and let them rest for 10 minutes before serving.

STEP FOUR: Prep the sauce. While the steaks are baking, melt the butter in a large skillet over medium-high heat. Add the shallots and cook for 3-4 minutes. Add the heavy cream, Worcestershire sauce, tarragon, thyme, salt, pepper, and sherry. Stir together. Turn off the heat and add the blue cheese crumbles. Stir until the blue cheese is melted and the sauce is thick and creamy. Add more salt, pepper, or Worcestershire sauce if needed.

STEP FIVE: Serve. Serve the fillet mignon topped with blue cheese sauce and additional blue cheese crumbles.

Tips and Recipe Notes

• Make sure to bring your Filet Mignon to room temperature before cooking. This is the best practice for any steak you cook. Just allow it to sit on the counter covered in plastic wrap for about 30 minutes before cooking.
• Make sure your skillet is very hot before you place the meat into it. This gives your steak an instant sear, trapping all the juices inside, and it caramelizes the outside of the steak for the best flavor.
• Let your filet mignon rest on a cutting board for a few minutes before serving. This lets the juices absorb back into the meat so it’s tender and perfectly juicy when you cut into it.

Is this recipe keto-friendly?

Yes, this recipe is keto-friendly. If you want to cut back on the carbs and sugar even further, substitute the heavy cream for coconut cream and omit the sherry.

Why is my filet mignon tough?

If your filet mignon is tough, it’s likely because you overcooked it. But if it appears cooked properly in the center, there may be a few other reasons. You might have cut it open during cooking, releasing too much juice. You also may have been pressing it down during cooking, also releasing juice. As with any cut of steak, it’s important to let your meat rest for about 10 minutes before serving it. This goes a long way to making sure your meat stays moist and tender.

How to Store Filet Mignon

Once your meat has come to room temperature, place it in an airtight container or wrap it tightly in foil. Place it in the fridge for up to three days.

Can I freeze cooked filet mignon?

Yes! You can freeze cooked filet mignon. Wrap it tightly in foil, then place it in a freezer-safe Ziploc or airtight container. It will keep in your freezer for up to 3 months.

How to Reheat Filet Mignon

To reheat Filet Mignon, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through. It may end up being more done than the first time you made it. You can also cut the steak up and eat it cold on salads or use it in other dishes. You can also microwave for 45-60 seconds.

FAQs

You May Also Enjoy

• The BEST Eggplant Teriyaki
• Roasted Garlic and Herb Pork Loin Filet
• Broiled Flank Steak
• Compound Butter for Steak

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!