Every once in a while, I'm ready for a steak, and more often than not, my favorite is filet mignon. They're flavorful and just the right size. They're especially delicious when topped with a rich and creamy blue butter. Just imagine the butter melts into the hot meat, and the two become one... so good.
Ingredients for Filet Mignon with Blue Cheese Butter:
Filet Mignons:
2 - 4 filet mignons
olive oil
kosher salt
black pepper
Blue Cheese Butter:
1/2 cup unsalted butter, room temperature
1/2 cup blue cheese
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 garlic clove, minced
Time - Saving Tip: The Blue Cheese butter can and should be prepared in advance. It keeps well in the refrigerator for days and can be frozen.
Let's see what we need.
We're ready to cook.
Place the room temperature butter in a bowl. Use a fork or a spoon to combine all of the ingredients. Season with salt and pepper.
If you are not using the butter right away and would like to freeze, it's best to wrap it up well in plastic wrap. I like to place a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap to guide and shape the butter into a log. This makes it easier to cut off pieces.
Bring the meat to room temperature for about 30 minutes before grilling. After 15-20 minutes have gone by, start preheating the grill to high heat. When the grill is heated, brush both sides of the steaks with olive oil and season with salt and pepper. Place the steaks on the grill. Cook over high heat until both sides have grill marks. This will take 1-2 minutes per side. Transfer the steaks to a less hot portion of the grill and continue cooking. Turn each steak one more time. The cooking can take about 6-10 minutes, depending on the steaks' thickness and how well you like it cooked. I always bring my thermometer with me to the grill. 125 degrees will be rare, 130 degrees will be medium rare, and 140 degrees is medium. Let the steaks rest a few minutes before serving.
They're ready! These steaks look pretty perfect to me. The creamy blue cheese butter melted right into the grilled meat is pure heaven.
Enjoy!
Filet Mignon with Blue Cheese Butter:
Filet Mignons:
2 - 4 filet mignons
olive oil
kosher salt
black pepper
Blue Cheese Butter:
1/2 cup unsalted butter, room temperature
1/2 cup blue cheese
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 garlic clove, minced
Place the room temperature butter in a bowl. Use a fork or a spoon to combine all of the ingredients. Season with salt and pepper.
If you are not using the butter right away and would like to freeze, it's best to wrap it up well in plastic wrap. I like to place a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap to guide and shape the butter into a log. This makes it easier to cut off pieces.
Bring the meat to room temperature for about 30 minutes before grilling. After 15-20 minutes have gone by, start preheating the grill to high heat. When the grill is heated, brush both sides of the steaks with olive oil and season with salt and pepper. Place the steaks on the grill. Cook over high heat until both sides have grill marks. This will take 1-2 minutes per side. Transfer the steaks to a less hot portion of the grill and continue cooking. Turn each steak one more time. The cooking can take about 6-10 minutes, depending on the steaks' thickness and how well you like it cooked. I always bring my thermometer with me to the grill. 125 degrees will be rare, 130 degrees will be medium rare, and 140 degrees is medium. Let the steaks rest a few minutes before serving.