Jun 09 2026
Restaurants›Ricco's Italian Bistro›Bleu Cheese Filet Recipe

Bleu Cheese Filet Recipe

Inspired by Ricco's Italian Bistro
Time1h 30m
Serves2

8 oz. center cut filet topped with Bleu cheese and fried onion straws. Served with loaded baked potato and vegetable of the day. Served with either our house salad, Caesar salad or soup

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Ingredients

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Filet

Loaded Baked Potato

Vegetable of the Day

Salad or Soup

Method

Preparing the Filet

  1. 1

    Season and Sear the Filet

    Preheat a skillet over medium-high heat. Season the filet mignon with salt and black pepper on both sides. Add olive oil to the skillet and sear the filet for 4-5 minutes on each side for medium-rare, or to your desired doneness.

  2. 2

    Top with Bleu Cheese

    Once the filet is cooked to your liking, remove it from the skillet and place it on a serving plate. Top each filet with 1 oz of bleu cheese and allow it to melt slightly.

  3. 3

    Add Fried Onion Straws

    Sprinkle the fried onion straws over the bleu cheese topped filet just before serving.

Making the Loaded Baked Potato

  1. 4

    Bake the Potatoes

    Preheat the oven to 400°F (200°C). Wash and pierce the russet potatoes with a fork. Bake them for about 45-60 minutes, or until tender.

  2. 5

    Prepare Toppings

    Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut them open and fluff the insides with a fork. Add 1 tbs of butter to each potato, then top with sour cream, cheddar cheese, green onions, salt, and black pepper.

Cooking the Vegetable

  1. 6

    Sauté the Asparagus

    In a skillet, heat olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender-crisp. Season with salt and black pepper before serving.

Preparing the Salad

  1. 7

    Assemble the Salad

    In a large bowl, combine mixed greens, cherry tomatoes (halved), and sliced cucumber. Toss with Caesar dressing and top with croutons before serving.

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