Bleu Cajun Filet Recipe

Bring steaks to room temperature

Remove filets from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season both sides of each filet with 3/4 tsp Kosher salt and about 1/4 tsp freshly ground black pepper. Rub 1/2 tsp cajun seasoning into each steak (reserve remaining cajun seasoning for any extra heat on service). Lightly brush both sides with olive oil.

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat until very hot, about 3–4 minutes.

Add 1 tbs olive oil to the hot pan and swirl. Sear filets, two at a time if necessary, without moving until a deep brown crust forms, about 2–3 minutes per side.

During the last minute of searing, add 1 tbs unsalted butter, half the smashed garlic cloves and one thyme sprig to the pan. Tilt pan and spoon the melted butter and aromatics over the steaks (basting) to build flavor.

Transfer skillet to the preheated oven. For medium-rare cook 4–6 minutes (internal temp 125–130°F / 52–54°C). Adjust time +1–2 minutes for medium. Remove skillet from oven and transfer filets to a resting plate tented loosely with foil; reserve pan juices for sauce. Rest 5–7 minutes (temperature will rise a few degrees).

While steaks rest, wipe excess fat from the skillet leaving any browned bits. Over medium heat, add 2 tbs unsalted butter to the skillet and melt.

Add the minced shallot and remaining smashed garlic (or use the reserved aromatics), sauté until translucent and softened, about 1–2 minutes, taking care not to brown.

Deglaze the pan with 60 ml dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, roughly 1–2 minutes.

Lower heat to medium-low and add 120 ml heavy cream. Stir and let warm until small bubbles form at the edge, about 2 minutes—do not boil.

Reduce heat to low and whisk in 75 g crumbled bleu cheese a handful at a time until melted and the sauce is smooth. If the sauce becomes too thick, add 1–2 tbs water or cream to loosen.

Whisk in 1/2 tsp Dijon mustard, 1/4 tsp freshly ground black pepper and 1/4 tsp Kosher salt. Taste and adjust seasoning; if the bleu is very salty, omit or reduce the added salt.

If desired, strain the sauce through a fine-mesh sieve into a small saucepan for extra-smooth texture, pressing solids to extract flavor. Keep sauce warm on very low heat until plating.

Place each rested filet on a warmed plate. Spoon 2–3 tbs of warm bleu cheese sauce over each steak, allowing some to pool on the plate.

Garnish with a sprinkle of chopped fresh parsley and a lemon wedge on the side (optional). Serve immediately.