Filet Of Beef With Texas Blue Cheese Sauce Recipes

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BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING



Beef Tenderloin Steaks with Blue Cheese Topping image

Try a steakhouse classic at home. Garlic-rubbed Beef Tenderloin Steaks are topped with creamy blue cheese.

Provided by BIWFD

Categories     Entrée

Time 25m

Yield Makes 4 servings

Number Of Ingredients 9

4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley leaves
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

Steps:

  • Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.
  • Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
  • Season with salt; sprinkle with parsley.

Nutrition Facts : Calories 210

BEST SAUCES FOR FILET MIGNON



Best Sauces for Filet Mignon image

Filet Mignon is great on it's own. But why not make it a bit better? Here are the best filet mignon sauces that are out there.

Provided by Dave Beaulieu

Categories     Date Night

Time 30m

Number Of Ingredients 0

Steps:

  • A seared filet mignon is, without a doubt the most tender of the steaks. It's cut from the beef tenderloin. A muscle that runs along the back of the cow, which does very little work (relative to the rest of the cow), and that is what makes it so tender. It is also among the most lean cuts of beef, with very little inter-muscular fat or connective tissue. That lack of fat means two very important things. First, a more mild flavor; delicious, but nothing that's going to blow your socks off. And second, a proclivity to feel a bit dry while eating. Fortunately, both of those issues can be greatly improved with the addition of a filet mignon sauce aka, a steak sauce. Now, if you must, you can break out the A1. But you'd be committing a terrible sin. However wonderful, that alpha-numeric sauce may be, if you're going to pay the big bucks for a prime piece of filet mignon, learn how to cook it perfectly, then I'd really suggest that you take a bit of extra time, to come up with an equally perfect sauce. Below are some of my favorite steak sauces, which work particularly well with filet. Some are very simple. Some a bit more complex. Take note, that one thing almost all of my filet mignon sauces have in common, is a good amount of fat. As I mentioned above, since filet is so lean, it benefits from a bit of fat, like butter or cream. Leave the more acidic/tangy steak sauces for the fatty cuts, like ribeye. Best Sauces for Filet Mignon Peppercorn (Au Poivre) Sauce Perhaps the most traditional sauce for a filet and a stable for French cooking. I like to use very coarsely crushed black peppercorns, cooked with a bit of shallot and cognac, and then finished with some cream. Béarnaise Sauce Another French sauce, béarnaise has shallots and tarragon as its main flavor components, which are then turned into a thick creamy sauce with the addition of egg yolk and butter. If I don't have the time to make the real deal, I "cheat" a bit by making a simple tarragon butter. Rosemary Butter Sauce Maitre 'd butters got very popular in the 80's. They are a simple combination of butter and "something". In this case, I finely chop some rosemary and mix it with the butter. Slathering some on a just-cooked filet mignon, letting it melt all over as the steak rests, is a terrific way to add flavor. Blue Cheese Sauce or Crust There are a few different ways to add blue cheese to a filet. The salty, tangy, fatti-ness of the cheese matches perfectly with the lean meat flavors. I usually mix a bit of butter and blue cheese together and allow it to melt onto the steak after cooking, but making a sauce with some cream, or adding some bread crumbs and making a topping during the last few minutes of cooking are also great options. Bordelaise - Red Wine Sauce Red wine & filet mignon go wonderfully well together. So a sauce with a good Bordeaux (cabernet and/or merlot grapes) at its heart is a perfect match. For this sauce, reduce a cabernet based wine with some good beef stock and shallots. Finish with some fresh butter to thicken. Awesome!

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE



Filet of Beef with Mushrooms and Blue Cheese image

Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 pounds beef tenderloin, trimmed and tied
7 tablespoons unsalted butter, at room temperature, divided
Kosher salt and freshly ground black pepper
3/4 cup chopped shallots (3 large)
14 ounces mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick
1/2 cup ruby Port wine, such as Sandeman
3/4 cup crème fraîche
3 ounces Roquefort or other strong blue cheese, crumbled
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
  • Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
  • Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
  • Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE



Blue Cheese Crusted Filet Mignon with Port Wine Sauce image

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

Provided by HEBEGEBE

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
½ cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
¾ cup low-sodium beef broth
½ cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
¾ cup crumbled blue cheese
¼ cup panko bread crumbs

Steps:

  • Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
  • Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
  • Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
  • Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g

BLUE CHEESE BEEF TENDERLOIN



Blue Cheese Beef Tenderloin image

This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.

Provided by J MILLER

Categories     Main Dish Recipes     Roast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
⅓ cup mayonnaise
⅔ cup sour cream
1 ½ teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
  • In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g

FILET OF BEEF W/BLUE CHEESE SAUCE



Filet of Beef W/Blue Cheese Sauce image

I love to make this special entree for New Year's Eve, birthdays or Valentine's Day. Hope this simple yet very elegant recipe makes your occaision extra special, too!

Provided by Wildflour

Categories     Very Low Carbs

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (4 -5 lb) beef tenderloin, trimmed
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon fresh coarse ground black pepper
4 cups heavy cream
4 ounces crumbly blue cheese
3 tablespoons freshly grated parmesan cheese
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons fresh parsley, minced

Steps:

  • *Note that sauce is made ahead.
  • For beef:.
  • Preheat oven to 500 degrees.
  • Place the beef on a baking sheet and pat the outside dry with a papertowel.
  • Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.
  • Roast in the oven for 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Slice the filet thickly and serve with blue cheese sauce. Instructions follow.
  • Blue cheese sauce:.
  • Bring the cream to a full boil in a medium saucepan and continue to boil rapidly for 45-50 minutes, until it is the consistency of white sauce, stirring occaisionally.
  • Remove the pan from the heat and add the blue cheese, parmesan, salt, pepper and parsley.
  • Whisk rapidly until cheeses melt.
  • To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Sauce makes 3 cups.

Nutrition Facts : Calories 1156.9, Fat 97.5, SaturatedFat 50.2, Cholesterol 377.9, Sodium 1497.1, Carbohydrate 4.5, Fiber 0.3, Sugar 0.2, Protein 63.6

BEEF FILET WITH BLUE CHEESE SAUCE



Beef Filet With Blue Cheese Sauce image

Make and share this Beef Filet With Blue Cheese Sauce recipe from Food.com.

Provided by SEvans

Categories     < 4 Hours

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

4 1/2 inches thick beef tenderloin
garlic powder
pepper
1 tablespoon oil
2 finely chopped shallots
1/3 cup red wine
2 cups beef stock (reduced to 1/2 cup)
1/3 cup heavy cream
1/2 cup blue cheese
4 tablespoons butter
salt & pepper

Steps:

  • Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.
  • Loosely wrap in plastic and refrigerate for one hour.
  • One hour before cooking remove from refrigerator and bring to room temperature.
  • rub a little more oil on each filet.
  • Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.
  • remove immediately from pan and set on wire rack to cool for 30 minutes.
  • In the same skillet - on medium to medium high heat add shallots and red wine.
  • reduce to a glaze.
  • Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
  • Add cream and cook until sauce has a beigy color.
  • Remove from heat until about 5 mins before serving.
  • In a food processor combine the butter and blue cheese set aside for the sauce.
  • Preheat oven to 350.
  • on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
  • Remove from oven and let rest for 5 mins before slicing.
  • Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
  • lightly salt and pepper to taste.
  • To serve- on a plate pour a puddle of the sauce - and place the meat on top.
  • Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.

Nutrition Facts : Calories 292, Fat 27.4, SaturatedFat 15.6, Cholesterol 70.3, Sodium 717.9, Carbohydrate 3.2, Sugar 0.2, Protein 5.8

GRILLED FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  • Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

FILET OF BEEF WITH TEXAS BLUE CHEESE SAUCE



FILET OF BEEF WITH TEXAS BLUE CHEESE SAUCE image

Categories     Beef     Roast

Yield 8 people

Number Of Ingredients 11

•2 lbs. center piece beef tenderloin
•salt and freshly ground pepper
•1-2 Tbsp. canola oil
•1 Tbsp. minced shallots (about 2 small shallot)
•3 Tbsp. dry Madeira or ruby port wine
•2 cups beef stock, reduced to 1/2 cup (or 1/2 cup demi-glace)
•1/3 cup heavy cream
•2 oz. Texas blue cheese
•4-5 Tbsp. unsalted butter
•6 Tbsp. chopped walnuts, for garnish
•1 Tbsp. minced fresh parsley, for garnish

Steps:

  • Lightly sprinkle meat with salt and pepper. Rub a little oil on the beef and refrigerate, loosely covered with plastic wrap, up to 24 hours. One to two hours before cooking, remove meat from refrigerator and pat dry. Preheat oven to 350°F. Heat a non-stick skillet and rub a little more oil all over the fillets. Sear fillets on all sides, about 4 minutes total. Transfer to a wire rack and let rest at least 20 minutes. Discard any fat in the pan, add shallots and Madeira and reduce to a glaze. Add the beef stock and reduce to a syrupy consistency, about 10 minutes. Add cream and cook until the sauce has a nice beige color. Place the nuts on a baking tray and lightly toast in preheated oven, about 10 minutes. In a food processor, mix blue cheese and 4 Tbsp. butter until smooth and creamy. (If too salty, add up to another Tbsp. butter.) Separate into 4 parts and refrigerate. Preheat oven to 450°F. Finish the beef fillets in the oven for approximately 19-20 minutes for medium rare. Meanwhile, over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one. Spoon sauce onto warm serving plates.

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