Filet Mignon with Blue Cheese & Rosemary Butter

steakmag June 10, 2015 Comments Off on Filet Mignon with Blue Cheese & Rosemary Butter
Filet Mignon with Blue Cheese & Rosemary Butter

Ingredients:

  • 8 Tbsp. unsalted butter, at room temperature
  • 4 Tbsp. blue cheese
  • 1 Tbsp. minced fresh rosemary
  • salt and freshly ground pepper, to taste
  • 4 filets mignons, each about 1 1/2 inch thick
  • olive oil as needed and 2 Tbsp. butter for frying the steaks
  • fresh rosemary for frying the steaks

For the potatoes:

  • 4 large potatoes, peeled, cut into
  • 1 tsp smoky paprika chipotle seasoning
  • 1 tsp garlic & onion spice blend
  • salt and freshly ground pepper, to taste
  • 3 Tbsp. olive oil

Instructions:

To make the Blue Cheese & Rosemary Butter: Whip together the butter until light and fluffy. Add the blue cheese and fresh rosemary; mix well. Fill a pastry bag with the butter, and pipe small star shapes onto a tray (with parchment paper). Place in refrigerator until ready to use.

To make the Spicy Potatoes: I use very often this simple two-step method for cooking potatoes on the stovetop. In a deep sauté pan over high heat, bring the water to a simmer. Generously season with salt and add the potatoes. Reduce the heat to medium-low, cover and cook until the potatoes are just tender, 5-7 minutes. Drain well. Add the olive oil to the same pan and cook, tossing the potatoes occasionally, until browned. Season well with salt and pepper, garlic blend, and smoky paprika seasoning.

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