Filet mignon with Roquefort chive sauce brings together so many flavors I love: tender beef, creamy cheese, and fresh chives. The Roquefort is bold and slightly pungent, while the cream softens it beautifully and the chives add a fresh finish.
If you enjoy rich, flavorful sauces with meat, you may also love my Pork tenderloin with Bleu Cheese and Dried Cherry Salsa or this Classic French Steak au Poivre.
Recipe Overview: Recipe Name
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40minutes
- Servings: 4 people
- Cook Method: Stovetop and then finished in the oven.
- Flavor & Texture: Rich, savory, and slightly tangy, with tender, juicy filet mignon coated in a smooth, creamy Roquefort sauce and finished with fresh chives.
- Difficulty: Easy to moderate. The steps are straightforward, but getting the filet mignon perfectly cooked and the Roquefort sauce smooth requires a little attention to timing.
- Why this Recipe? Because it transforms tender filet mignon into an elegant French-inspired dinner with a rich, creamy Roquefort chive sauce.
Because filet mignon is so thick, finishing it in a hot oven allows it to cook evenly while keeping all those wonderful juices inside. Adding butter before it goes into the oven adds richness and helps keep the meat beautifully tender.
In this Article
- Recipe Overview: Recipe Name
- What is Fillet Mignon?
- A Note From Giangi
- Key Ingredients
- How to Make Fillets Mignons with Roquefort Chives Sauce
- Giangi’s Pro Tips
- What to Serve with Fillets Mignons with Roquefort Chives Sauce
- Fillets Mignons with Roquefort Chives Sauce FAQs
- More Side Dish Recipes You Will Love
- Fillets Mignons with Roquefort Chives Sauce
What is Fillet Mignon?
Filet mignon is cut from the tenderloin, a long, narrow muscle that runs along the inside of the cow’s backbone.
Because this muscle does very little work, the meat is exceptionally tender, lean, and mild in flavor. The filet mignon comes from the smaller, tapered end of the tenderloin.
A Note From Giangi
Key Ingredients
Filet mignon – The star of the recipe. Thick, 2-inch filets are seared in a very hot skillet to develop a beautiful crust, then finished in the oven to keep the center tender and juicy.
Olive oil that is lightly brushed over the filets before seasoning, helping the salt and pepper adhere and encouraging a good sear.
Fleur de sel: Gives the steaks a delicate, clean saltiness and helps form that flavorful exterior crust.
Coarsely cracked black pepper is pressed onto the filets with the salt for a bold, peppery crust that balances the richness of the sauce.
Unsalted butter: A tablespoon is placed on top of each filet before it goes into the oven, adding richness while helping the meat stay tender and flavorful.
Heavy cream: The base of the Roquefort sauce. It is simmered until reduced by half, creating a thick, silky sauce.
Roquefort cheese is melted into the reduced cream, giving the sauce its distinctive tangy, salty, and slightly pungent flavor.
Fresh chives are stirred into the sauce at the end for a mild onion flavor and fresh contrast to the rich cream and cheese.
Salt and pepper: Used to finish and balance the Roquefort sauce to taste.
How to Make Fillets Mignons with Roquefort Chives Sauce
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Step 1: Preheat the oven to 400°F. Heat a large cast-iron skillet over high heat for 5 to 7 minutes, until very hot.
Step 2: Pat the filet mignons dry with paper towels and lightly brush them all over with olive oil. Combine the fleur de sel and cracked pepper on a plate, then roll the filets in the mixture, pressing gently so the seasoning coats all sides.
Step 3: Place the filets in the hot skillet and sear on the top, bottom, and sides for about 2 minutes per side, approximately 8 minutes total.
Step 4: Remove the skillet from the heat and arrange the filets flat in the pan. Place 1 tablespoon of butter on top of each filet, then transfer the skillet to the oven. Cook for 6 to 8 minutes for medium-rare.
Step 5: Transfer the filets to a platter, cover tightly with aluminum foil, and let them rest for 5 to 10 minutes.
Step 6: Meanwhile, prepare the Roquefort chive sauce. Pour the heavy cream into a small, heavy-bottomed saucepan and bring it to a boil over medium heat. Simmer for about 20 minutes, stirring occasionally, until reduced by half and thickened.
Step 7: Remove the cream from the heat and stir in the crumbled Roquefort until melted. Season with salt and pepper, then stir in the fresh chives.
Step 8: Spoon the warm Roquefort chive sauce over the rested filet mignons and serve immediately.
Giangi’s Pro Tips
Bring the filet mignons to room temperature for about 20 to 30 minutes before cooking so they cook more evenly.
Pat the meat completely dry before seasoning. A dry surface helps create that beautiful golden crust.
Use a very hot skillet and avoid moving the filets while they sear. Let the crust develop before turning them.
Do not overcook the meat. Filet mignon is very lean and can dry out quickly. A meat thermometer is the easiest way to achieve your preferred doneness.
Let the filets rest before serving. Allow five to ten minutes for the juices to redistribute and keep every bite tender.
Reduce the cream gently. Keep it at a steady simmer rather than a hard boil so the Roquefort sauce stays smooth and creamy.
Add the Roquefort off the heat. This helps the cheese melt smoothly without becoming oily or separating.
Taste before adding salt. Roquefort is naturally quite salty, so the sauce may need very little additional seasoning.
What to Serve with Fillets Mignons with Roquefort Chives Sauce
Because filet mignon with Roquefort chive sauce is rich and full of flavor, I like serving it with simple sides that let the sauce shine.
Creamy mashed potatoes or roasted potatoes are perfect for catching every bit of the sauce, while green beans almondine adds a fresh, slightly crunchy contrast to the tender filet mignon.
Fillets Mignons with Roquefort Chives Sauce FAQs
Can I make the Roquefort sauce ahead of time?
Yes. Prepare the sauce ahead and gently reheat it over low heat, stirring often. Add a splash of cream if it becomes too thick.
What can I substitute for Roquefort cheese?
You can use another blue cheese such as Stilton; however, the flavor will change slightly. I would only recommend Gorgonzola cheese as a last resort, as it is very creamy and very mild in flavor.
How do I know when the filet mignon is done?
A meat thermometer is the best guide. For medium-rare, aim for about 130°F to 135°F after resting.
Why should I let the filet mignon rest before serving?
Resting allows the juices to redistribute throughout the meat, keeping the filet tender and juicy.
Can I cook the filet mignon entirely on the stovetop?
You can, but finishing thick filets in the oven helps them cook more evenly without over-browning the outside.
More Side Dish Recipes You Will Love
If you tried this Fillets Mignons with Roquefort Chives Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Fillets Mignons with Roquefort Chives Sauce
Ingredients
- 4 fillet mignon 8-ounces each, 2 inch thick
- 2 tablespoons olive oil
- 2 tablespoons Fleur de sel
- 2 tablespoons coarsely cracked pepper
- 4 tablespoons unsalted butter, at room temperature
- 1½ cups heavy cream
- 2 ounces Roquefort cheese, crumbled
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat oven to 400 degrees. Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and the pepper.
- When the pan is extremely hot, add the steak and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. You will have to turn the meat 2 times to sear all sides and about 8 minutes.
- Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, and then place the pan in the oven. Cook the filets for 6 to 8 minutes for medium rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
- Serve with Roquefort chives sauce.
ROQUEFORT CHIVE SAUCE
- Pour the cream into a small heavy bottomed saucepan and bring to a boil over medium heat. Simmer for about 20 minutes, stirring occasionally, until the cream is reduced by half and thickened.
- Off the heat, add the Roquefort and stir until melted. Add the salt and pepper and taste for seasoning. Stir in the chives. Spoon warm sauce over the steak.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
