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Seared Filet Mignon
Steaks with Maytag Blue Cheese Butter and Red Wine
Sauce
Here's another very
tasty recipe adapted for The Weekend Grillers from our friends
at Omaha Steaks.
This one is a bit complicated and involved. But don't let
that scare you. The instructions are very good and the results
are more than worth it.
Here are a couple of stategies for complicated
recipes like this you may consider:
- Save them for very special occasions such as
anniversaries or impressing the new inlaws.
- Use just some of the "ideas" from the recipe when you
do not have time to make the whole thing. For example --
The Maytag Blue Cheese Butter in this recipe is way too
good to save for just this recipe or even just for
steak. We use it on everything from Baked Potatoes to
Garlic Toast.
Note #1: Food History Lesson (from Omaha Steaks) --
Steak and blue cheese are a traditional paring - both have rich
and complex flavors and complementary soft textures. Maytag
cheese was developed at the University of Iowa and named after
Fritz Maytag of home appliance fame, who provided the
funding for the development. If you can't find Maytag Blue
(Whole Foods has it -- Mark) you can use a good-quality
imported blue cheese.
Note #2: If you can't find veal stock just use Chicken
or Beef.
Seared Filet Mignon Steaks with
Maytag Blue Cheese Butter and Red Wine
SauceIngredients:
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
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
Directions:
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.
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.
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Blue Cheese Butter and Red Wine Sauce
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