Filet Mignon Recipe
8oz. Grilled to temperature, mushroom blue cheese sauce, rosemary fingerling potatoes
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Ingredients
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Filet Mignon
Mushroom Blue Cheese Sauce
Rosemary Fingerling Potatoes
Method
Filet Mignon
- 1
Prepare the Steak
Take the filet mignon out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat the grill to high heat.
- 2
Season the Steak
Rub the filet mignon with olive oil. Season generously with salt and black pepper on both sides.
- 3
Grill the Steak
Place the filet mignon on the grill. Grill for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to ensure accuracy (130°F for medium-rare).
- 4
Mushroom Blue Cheese Sauce
- 5
- 6
- 7
Add Cream and Cheese
Pour in the heavy cream and bring to a simmer. Stir in the blue cheese and cook until melted and smooth. Season with salt and black pepper.
Rosemary Fingerling Potatoes
- 8
Prepare Potatoes
Preheat your oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise.
- 9
Season and Roast
In a bowl, toss the halved fingerling potatoes with olive oil, chopped rosemary, salt, and black pepper. Spread them out on a baking sheet in a single layer.
- 10
Bake Potatoes
Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.