Sunday, February 6, 2011

Filet Mignon topped with Blue Cheese Dill Butter

My bff got me hooked on the show worst cooks in America on the food network channel.  It's hilarious watching some of these people cook.  A few weeks ago chef Robert Irvine made pork with a herb butter compound and it looked delicious!  I love learning new things when it comes to the culinary world and a compound butter was a must on my to do list!  I already had blue cheese and originally was just going to broil my steaks and then add the blue cheese in the last ten minutes of cooking.  I decided to see if there was a recipe for blue cheese butter..just out of curiosity...and there was!! I swear this recipe was calling my name because I literally had every single ingredient including the cast iron skillet to sear them up in! Mike rated this dish a 9 and I agree. Super tender steak, crispy on the outside with a stinky cheese on top! what could be better? :)

Ingredients

  • 2-5 ounce Filet Mignon steaks at least 1 inch thick

  • Kosher salt and freshly ground pepper

  • 2-4 tablespoons of clarified butter (see below)

  • Bleu Cheese Dill Butter (recipe below)  

  • recipe adapted from real restaurant recipes
    Clarified Butter 
    I wish I knew what clarified or drawn butter was a long time ago.  I make crab legs at home and just melt butter to dip them in but it's never the same as in the restaurants.  Makes sense now, because it wasn't! lol. This is the type of butter that you dip seafood in and it is delicious.  It is perfect for high heat because without all of that 'milk fat' it doesn't brown quickly and burn.  Super quick and easy. 10 minutes tops.  
    ingredients:  1 stick of butter (makes about 6-7 Tbsp)

    On low heat melt your butter in a small sauce pan.
     Foam (milk fat) will rise to the top, go ahead and skim it.
     Discard the solids.
     You are then left with clarified butter.


    Blue Cheese Dill Butter 
    Ingredients
    5 oz blue cheese crumbles
    1 stick of butter softened
    3/4 tsp Worcestershire sauce 
    3/4 tsp coarse black pepper
    dill (I eyeballed the dill but it was probably around 1 1/2 tsp) 

     cream butter
     add in Worcestershire and pepper
     add in your blue cheese crumbles
     add the dill
     Spoon onto plastic wrap then roll and twist sides to seal it up.   (see picture below)
    Shape into a log or fat cigar..whatever your heart desires. Place in fridge until ready to use.
    If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum) If frozen, thaw and cut into 1 1/2 ounce pieces and place on top of hot steaks.


    Instructions

    Let the meat sit at room temperature for about an hour
    Heat the clarified butter (see above for recipe) in a saute pan or cast iron skillet over medium high heat.
    Salt and pepper the filet mignon to taste 
     Place the steaks in your pan until well browned on the bottom and about half way cooked. Use a meat thermometer if needed. I browned them for about 3-4 minutes before flipping.

    Important: If the steaks are fairly thick and you are cooking them to medium or above, turn the heat down to medium or medium-low when you turn your steaks over so the meat will not brown too much.  I cooked mine for an additional 5-6 minutes on medium low.




    Let your steak rest for 5-10 minutes depending on thickness so the juices can redistribute.

    Top with your sliced blue cheese butter and serve with your favorite side!


    NOM NOM NOM!!!

    1 comment:

    PageFairclothFamily said...

    You are too cute, Michelle!! Everything looks fab. Mmmmm...