Prep 5 mins
Cook 10 mins
If you're a real bleu cheese fan as we are, eyes will roll and drool will escape while you eat this dish, so wear a bib and don't eat this in front of potential in-laws. I suggest standing the filets at room temperature for 30 minutes and trimming them of fat before frying. For the sauce you'll need about 3 ounces of Roquefort cheese; If you can't get Roquefort, look for a very serious blue cheese, but it also has to be moist - some blue cheeses are just too dry; Do NOT get a blue cheese that looks as if it would crumble really well; We got a piece of Roquefort Vernieres which is manufactured directly by God in France.
- 2 (6 ounce) filet mignon steaks
- 3 ounces Roquefort cheese
- 1⁄2 cup heavy whipping cream
- 1 tablespoon butter
- parsley (to garnish)
- Season filets with pepper to taste.
- Cut the cheese in small chunklets.
- Fry the steaks on high heat in the butter, (the way they were intended to be fried before cholesterol was invented); about 5 minutes per side for medium-rare, depending on the thickness.
- Heat the cream in a small saucepan on medium-high heat.
- Add the cheese as soon as the cream nears boiling and keep stirring in on medium-high heat; The sauce has to cook for about 5 minutes to reduce nicely; You should end up with a sauce with the consistency of very thick cream.
- Add chopped parsley for color.
- Put the steaks on plates and add a very generous ladlefull of sauce over the steaks- Eat- Bliss.
I absolutely love blue cheese and have been making this dish for a few years! I always use stilton but will definately try Roquefort in the future. The only change i made was to add freshly ground black pepper to the sauce but that was a personal preference. This sauce is also great with stilton stuffed chicken breasts wrapped in bacon. Pure heaven. Thank you for you post.
This was wonderful! I served it with Recipe #123403 and the two made a perfect meal.
Heaven on a plate!