STEAKHOUSE STEAKS WITH BLUE CHEESE SAUCE

Sometimes  you just don’t want to grill out, here is an excellent alternative for cooking indoors with your trusted cast iron skillet!

Love the Blue Cheese Sauce!

4  (5 to 6 oz.) filet mignon steaks

2 T vegetable oil

2 T sea salt or kosher salt

2 T freshly cracked black pepper

4 T unsalted butter, at room temperature

Blue Cheese Sauce: recipe included

Preheat oven to 450 degrees.  Heat large, well-seasoned cast iron skill over over high heat until very hot, 5 to 7 min.         Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil.  Combine the sea salt and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When skillet is ready, add the steaks and sear evenly on all sides for about 2 minutes per side, total of 10 minutes.

Top each steak with a tablespoon of butter and place the skillet in the oven.  Cook anywhere between 8 to 10 minutes.  (using an instant read thermometer inserted sideways into the middle, here is the guideline: 120 degrees for rare or 125 degrees for medium-rare)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.  Serve hot with Blue Cheese Sauce.   Serves 4. Note: Can also wrap filets with bacon and secure with a toothpick.

BLUE CHEESE SAUCE:

4 C heavy cream

4 oz. crumbly Blue Cheese

3 T freshly grated Parmesan cheese

3/4 tsp. sea salt

3/4 tsp. ground black pepper

3 T fresh parsley, finely minced

Bring the heavy cream to a full boil over medium-high heat, continue to boil for approx. 45 minutes, until it’s thickened, stirring occasionally.  Keep a close eye on it so that it will not burn or boil over.

Remove the pan from the heat and add the Blue Cheese, Parmesan, salt, pepper, and parsley.  Whisk rapidly until cheese melts, and it’s ready to serve.  (You can make ahead and reheat on low heat until cheese melts again, then whisk vigorously until sauce comes together.)

Place the Blue Cheese Sauce on the plate, top with the filet mignon, then spool more of the Blue Cheese Sauce on top of the steak, delicious!!

added bonus:  Grilled Asparagus with Parmesan Shavings

  • 1 package fresh asparagus (cut the bottom off where it forms a natural bend)
  • 3 T olive oil
  • salt and pepper to taste
  • fresh parmesan cheese shavings (use potato peeler to make shavings)
  • two stems of scallions

Preheat oven to 400 degrees.   Wash and cut bottoms off fresh asparagus.  Cover a baking sheet with foil.  Place asparagus in a row on pan, sprinkle with the olive oil.  Salt and pepper to taste.   Bake for 10 minutes in oven.   Carefully cut scallions vertically to make separate stalks.  Heat stalks in microwave for 10 seconds.   Use the stalks of scallions to tie the asparagus into bundles.  Place bundles of asparagus on plate and top with shaved parmesan.

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