Fillets mignons with Roquefort chives sauce. I love cheese and any occasion is great to incorporate it with any meals.
This recipe is an adaptation from Ina Garten new cookbook with my personal spin to it.
Cheese and chives are very much part of my cooking. Therefore this smooth and tasty Roquefort sauce has them incorporated. As a result the pungent cheese with the mild cream and the flavor of the chive: absolutely delicious.
The fillets mignons being so thick therefore require being placed in the hot oven for the final cooking part. This will allow them to keep inside all the wonderful juices. The butter will keep them tender.
Tonight’s January 4th, 2011 dinner:
Roquefort Chives Sauce
4 (2 inch thick) filets mignons, 8 ounces each
2 tablespoons olive oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorn
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Roquefort Chive Sauce
Preheat oven to 400 degrees. Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
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.
While 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. 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 chive sauce.
ROQUEFORT CHIVE SAUCE
1 ½ cups heavy cream
2 ounces Roquefort cheese, crumbled
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Pour the cream into a small heavy bottomed saucepan and bring to a boil over medium heat. Simmer for about 20 minutes while 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.
Any desired vegetables cut in small pieces cooked in the hot oven at 400 degrees. Mix well with some olive oil and season with salt, pepper and thyme. Cook for 15 to 20 minutes or until all the vegetables are cooked through.