Filet Mignon Steak with Blue Cheese & Rosemary Butter, Spicy Potato on a Side

Simple dinner idea with a twist under 40 minutes’ time. Butter blended with fresh herbs, known as compound butter, makes a simple but delicious embellishment for any kind of steak.

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Filet Mignon Steak with Blue Cheese & Rosemary Butter, Spicy Potato on a Side

(1 votes, average: 5.00 out of 5)

Serves: 4

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 (tip 1M) 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.

To prepare the steaks:

Remove the filets mignons from the refrigerator about 30 minutes before cooking. Season the steaks generously with salt and pepper, patting the seasonings firmly into the meat.

Preheat an oven to 450°F.

Heat a large, heavy ovenproof frypan over high heat and pour in just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Add butter and fresh rosemary. Turn the steaks over and cook another 3-4 minutes. Transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for medium-rare, 3 to 4 minutes, or until done to your liking.

Place each steak on a plate, top with the blue cheese and rosemary butter, and serve immediately with spicy potatoes.