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Since it is ZERO degrees here in Chicago, there's no way I can grill my steaks. And everything I've stuck in the oven lately just seems so bland. I wanted to do just a blue cheese sauce for my little filets, but came across this mouthwatering recipe from The Weekend Griller. Today, unlike most of the rest of the week, I had a little time so I decided to give it a try.
Seared Filet Mignon Steaks with Maytag Blue Cheese Butter and Red Wine Sauce
Ingredients:
Maytag Blue Cheese Butter
½ cup Maytag blue cheese
8 tablespoons (1 stick) butter, at room temperature
Maytag Blue Cheese Butter
½ cup Maytag blue cheese
8 tablespoons (1 stick) butter, at room temperature
Red Wine Sauce
2 tablespoons butter
½ cup finely diced onion
20 black peppercorns
½ cup Cabernet Sauvignon Wine
2 cups Veal Stock
2 tablespoons butter
½ cup finely diced onion
20 black peppercorns
½ cup Cabernet Sauvignon Wine
2 cups Veal Stock
Steaks
4 Omaha Steaks Filet Mignon steaks, about 8 ounces each, sliced crosswise into 2 medallions (The Weekend Grillers think that Filet Mignons are overrated and bland. We always choose Omaha Steaks Ribeyes, Sirloins or T-Bones. They work just fine.)
Salt and freshly ground black pepper
4 Omaha Steaks Filet Mignon steaks, about 8 ounces each, sliced crosswise into 2 medallions (The Weekend Grillers think that Filet Mignons are overrated and bland. We always choose Omaha Steaks Ribeyes, Sirloins or T-Bones. They work just fine.)
Salt and freshly ground black pepper
Directions:
Blue Cheese Butter
whisk together the cheese and butter in a mixing bowl and refrigerate until set.
Blue Cheese Butter
whisk together the cheese and butter in a mixing bowl and refrigerate until set.
Sauce
Heat the butter in a sauté pan.
Add the onion and sauté over medium-high heat for about 2 to 3 minutes, until the onion turns translucent.
Add the peppercorns and sauté 2 to 3 minutes longer.
Add the wine and reduce the mixture until almost dry.
Add the stock and reduce the liquid by half.
Remove the pan from the heat, strain the sauce through a fine-mesh sieve into a clean saucepan or double boiler, and keep warm.
Heat the butter in a sauté pan.
Add the onion and sauté over medium-high heat for about 2 to 3 minutes, until the onion turns translucent.
Add the peppercorns and sauté 2 to 3 minutes longer.
Add the wine and reduce the mixture until almost dry.
Add the stock and reduce the liquid by half.
Remove the pan from the heat, strain the sauce through a fine-mesh sieve into a clean saucepan or double boiler, and keep warm.
Steaks and final Instructions
Dust the Filet Mignons (or better cuts - Mark) with salt and pepper then grill to the desired doneness.
Place the steaks on a plate and top immediately with a dollop of the blue cheese butter.
Spoon the sauce over the butter and meat and serve immediately.
Dust the Filet Mignons (or better cuts - Mark) with salt and pepper then grill to the desired doneness.
Place the steaks on a plate and top immediately with a dollop of the blue cheese butter.
Spoon the sauce over the butter and meat and serve immediately.
MY CHANGES: Used merlot instead of cab. Probably used really cheap blue cheese. Couldn't get my pepper grinder open, so I cracked lots of pepper.
This is really rich and high in fat - perfect for a low carb diet or special occassion. It was really delicious and not that difficult - just a little time consuming to make the red wine sauce.
Rest of today's menu:
No breakfast, again!!
Lunch: Chicken salad from the deli.
Snack: Pecans
Weigh in tomorrow!
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