Blue Cheese Encrusted Filet Mignon

When home, Saturday night is always steak night in my house – rain or shine, bitterly cold or scorchingly hot. It’s been that way since I was a little girl and I’ve carried that tradition on into my marriage. My main guinea pig, aka MGP, certainly does not mind; he’s a carnivore at heart just like me. Several years ago we dined at Wildfire in Chicago and each had the Blue Cheese Encrusted Medallions of Beef. The blue cheese crust was amazing: creamy and rich with a light crispiness to it and filled with flavor from the blue cheese. Upon our return and after some trial and error, I finally came up with a surprisingly easy topping for a beautiful filet mignon.

Blue Cheese Encrusted Filet Mignon

Serves 4

4 (1 1/2-inch-thick) filet mignon steaks (each 6 to 8 ounces)
2 Tablespoons butter

Salt and black pepper
1/2 cup crumbled Maytag blue cheese
1/4 cup panko (Japanese bread crumbs)
1 tablespoon chopped fresh parsley
1 tablespoon olive oil

Preheat the oven to 425. Combine blue cheese, panko and parsley in a small bowl, drizzle with olive oil and toss to combine well. Season the steaks with salt and pepper.

Heat a heavy large skillet over medium high heat and melt 2 tablespoons of butter. Add the steaks to the skillet and cook the steaks for 2 minutes on one side. Flip the steaks and place the skillet in the oven and cook the steaks for 10 minutes for medium rare.

Turn the oven to broil. Transfer steaks to a rimmed baking sheets and press cheese mixture evenly onto top of the steaks. Broil until cheese browns, about 1 to 2 minutes. Transfer steaks to plates and serve.

Printable Recipe