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Valentine's Dinner Date-In: Filet Mignon with Blue Cheese Butter

Updated: Feb 8


  • 2 filet mignon steaks (about 6-8 oz each)

  • Salt and black pepper to taste

  • 1 tablespoon olive oil

  • 4 tablespoons unsalted butter, softened

  • 2 ounces blue cheese, crumbled

  • 1 tablespoon fresh parsley, finely chopped

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Dijon mustard


1. Prepare the Filet Mignon:

  • Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

  • Preheat your oven to 400°F (200°C).

2. Season and Sear the Steaks:

  • Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

  • Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add olive oil to the pan.

  • Once the pan is hot, sear the steaks for 2-3 minutes on each side, or until a golden-brown crust forms.

3. Finish in the Oven:

  • Transfer the skillet with the seared steaks to the preheated oven. Roast for about 5-7 minutes for medium-rare, or longer if you prefer your steak more well-done.

4. Prepare Blue Cheese Butter:

  • While the steaks are in the oven, prepare the blue cheese butter. In a small bowl, combine softened butter, crumbled blue cheese, chopped parsley, Worcestershire sauce, and Dijon mustard.

  • Mix until well combined. You can use a fork or spoon, or even pulse briefly in a food processor.

5. Top the Steaks:

  • Once the steaks are cooked to your liking, remove them from the oven and let them rest for a few minutes.

  • Place a generous dollop of the blue cheese butter on top of each steak while they rest. The residual heat will melt the butter slightly.

6. Serve:

  • Plate the filet mignon steaks, and drizzle any melted blue cheese butter from the pan over the top.

  • Garnish with additional chopped parsley for freshness.

7. Optional: Side Dish Ideas:

  • Serve the filet mignon with your favorite sides such as garlic mashed potatoes, roasted vegetables, or a simple green salad.

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