Filet Beef & Bleu* Recipe

Name: Perry's Steakhouse & Grille - Gilberts Filet Beef & Bleu* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz beef tenderloin (filet), trimmed and thinly sliced; 12 slices baguette, sliced diagonally into 12 slices; 2 tbs olive oil; 1 tbs unsalted butter, softened; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 1 clove garlic clove, halved (for rubbing crostini); 4 oz bleu cheese, crumbled (preferably Roquefort or Gorgonzola); 3 tbs sour cream; 2 tbs mayonnaise; 1 tsp lemon juice, fresh; 0.5 tsp Worcestershire sauce; 0.25 tsp freshly ground black pepper; 1 tbs chives, finely chopped (for sauce and garnish); 1 cup baby arugula (optional, for bed under beef); 1 tsp extra-virgin olive oil (for drizzling); 0.5 tsp lemon zest (optional); 0.25 tsp coarse sea salt (for finishing)

Inspired by Perry's Steakhouse & Grille - Gilbert

Time30m

Serves6

Make Filet Beef & Bleu* Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Crostini

12 oz beef tenderloin (filet), trimmed and thinly sliced

12 slices baguette, sliced diagonally into 12 slices

2 tbs olive oil

1 tbs unsalted butter, softened

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1 clove garlic clove, halved (for rubbing crostini)

Bleu Cheese Sauce

4 oz bleu cheese, crumbled (preferably Roquefort or Gorgonzola)

3 tbs Sour cream

2 tbs Mayonnaise

1 tsp lemon juice, fresh

1/2 tsp Original Worcestershire Sauce

1/4 tsp freshly ground black pepper

1 tbs chives, finely chopped (for sauce and garnish)

Finish & Garnish

1 cup baby arugula (optional, for bed under beef)

1 tsp extra-virgin olive oil (for drizzling)

1/2 tsp lemon zest (optional)

1/4 tsp coarse sea salt (for finishing)

Method

Beef Crostini

Prepare crostini

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Brush each slice lightly with olive oil (about 2 tbs divided) and dot with small bits of softened butter. Bake 8–10 minutes, until golden and crisp at the edges. Remove from oven and rub each warm slice with the cut side of the garlic clove for a hint of garlic flavor. Set aside to cool slightly.

Season and warm beef

Pat the beef slices dry with paper towel. Season both sides lightly with Kosher salt (about 1 tsp divided) and freshly ground black pepper (about 1/2 tsp divided). Heat a large skillet over medium-high heat until shimmering. Add a thin film of neutral oil or a small pat of butter and sear slices 15–30 seconds per side just to warm and develop a light crust—do not overcook; these are thin slices meant to be served just warm/rare to medium-rare. Transfer to a plate and keep warm loosely tented with foil.

Bleu Cheese Sauce

Make sauce

In a small bowl, combine crumbled bleu cheese (4 oz), sour cream (3 tbs), mayonnaise (2 tbs), lemon juice (1 tsp), Worcestershire sauce (1/2 tsp) and 1 tablespoon finely chopped chives. Mash gently with a fork until mixture is mostly combined but still has small chunks of cheese for texture. Taste and add 1/4 tsp freshly ground black pepper and more lemon or Worcestershire to balance if desired. If you prefer a thinner sauce, whisk in 1–2 teaspoons of milk or water to reach a spoonable consistency.

Finish & Assemble

Assemble crostini

If using baby arugula, toss it lightly with 1 teaspoon extra-virgin olive oil and a pinch of coarse sea salt; divide into 12 small nests, placing one on each crostini as a bed. Spoon about 1 teaspoon of the bleu cheese sauce onto each crostini (reserve a little for serving). Fold or drape one slice of warm beef over the sauce/arugula on each crostini.

Garnish and serve: Sprinkle the assembled crostini with remaining chopped chives, a light dusting of lemon zest (about 1/2 tsp total) and a pinch of coarse sea salt. Arrange on a platter and serve immediately so the crostini stay crisp and the beef remains slightly warm. Offer any remaining bleu sauce on the side for extra dipping.