Petite Filet With Blue Cheese Sauce And Roast Asparagus Recipe

PLATO FUERTE / ENTREE

1. 1

   Prepare and preheat

   Preheat the oven to 425°F (220°C). Line a sheet pan with parchment. Trim the asparagus and pat dry.

2. 2

   Roast asparagus

   Toss the asparagus with 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Spread in a single layer on the sheet pan. Roast for 10–12 minutes until crisp-tender and lightly browned.

3. 3

   Make the blue cheese sauce (base)

   In a small saucepan over medium heat, melt 2 tbsp butter. Add the finely chopped shallots and sauté until translucent, about 2 minutes.

4. 4

   Finish the sauce with dairy and cheese

   Pour in 120 ml heavy cream and simmer 2–3 minutes to reduce slightly. Lower the heat and whisk in 115 g blue cheese until melted. Stir in 1 tsp Dijon mustard. Season to taste with a pinch of salt and pepper. Keep warm on very low heat.

5. 5

   Sear filet mignon

   Season the 2 petite filet mignon with 0.5 tsp salt and 0.25 tsp pepper. In a heavy skillet, heat the remaining 1 tbsp olive oil over high heat. Sear filets 2–3 minutes per side for medium-rare (adjust for doneness). Remove and let rest wrapped loosely in foil for about 5 minutes.

6. 6

   Plate and garnish

   Arrange the roasted asparagus on plates. If desired, slice the filets and place beside the asparagus. Spoon blue cheese sauce over the filets or serve on the side. Garnish with fresh thyme leaves and serve immediately.