Beef, Lamb, Veal, Pork

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.

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

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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

1

To make the Blue Cheese & Rosemary Butter:

2

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.

3

To make the Spicy Potatoes:

4

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.

5

To prepare the steaks:

6

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.

7

Preheat an oven to 450°F.

8

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.

9

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

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2 Comments

  • Reply
    La Table De Nana
    February 25, 2015 at 11:25 pm

    Everything looks perfect but I am smitten w/ the butter rosettes the most:)

  • Reply
    Medeja
    February 26, 2015 at 9:29 am

    Beautiful food! These steaks look just perfect 🙂

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