Best Filet Of Beef With Texas Blue Cheese Sauce Recipes

BEEF FILET WITH BLUE CHEESE SAUCE

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.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

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.

FILET OF BEEF WITH TEXAS BLUE CHEESE SAUCE

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.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 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 20 minutes. Remove the strings and slice the filet thickly.

FILLET OF BEEF SANDWICHES

Steps:

• For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
• To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
• Preheat oven 500 degrees F.
• Melt 2 tablespoons of unsalted butter.
• Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
• Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.

GRILLED FILET WITH BLUE CHEESE BUTTER

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.

FILLET OF BEEF WITH TEXAS BLUE CHEESE SAUCE

Steps:

• Lightly sprinkle meat with salt and pepper and rub a little oil on the beef (at this point you can refrigerate it, loosely covered with plastic wrap, for up to 24 hours).
• If meat is chilled, one to two hours before cooking remove meat from refrigerator - you want the meat to come to room temperature.
• Pat meat dry.
• Preheat oven to 350 degrees F.
• Heat a non-stick skillet and rub a little more oil all over the fillet, then sear it on all sides, about 4 minutes total.
• Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours.
• Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze.
• Add the stock and reduce to a syrupy consistency, about 10 minutes.
• Add the cream and cook until the sauce has a nice beige color.
• Place the nuts on a baking tray and lightly toast, about 10 minutes.
• In a food processor mix the blue cheese and 4 Tbsp of the butter till smooth and creamy - if too salty, add up to another tablespoon of butter; separate into 4 parts and refrigerate.
• Preheat oven to 450 degrees F (30 minutes before the final cooking).
• Finish the beef fillet in the oven, 20 minutes for medium rare.
• 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.
• Slice meat and arrange in overlapping slices on the sauce, garnish with nuts mixed with parsley, and serve.

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE

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.

FILET OF BEEF W/BLUE CHEESE SAUCE

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.