The Quiet Man and I won’t be going out for a big Valentine’s date this year. We decided to do our monthly date night and use our sitter tokens on a less crowded night but we still wanted to do something special. We will be staying in and having an extra special home cooked meal with the Sparkles Kids. I did a test run this weekend with my mom visiting and we all agreed it was a beautiful meal. So if you’re staying in instead of heading out on the town for Valentine’s Day or you’re just looking for a really good Filet Mignon recipe here ya go!
- 2 10 oz filet mignon
- 2 tablespoons olive oil
- 1 tablespoon cracked black peppercorns
- 2 tablespoons unsalted butter (room temperature)
- Flour to coat steaks
- Kitchen twine
- Blue Cheese sauce recipe follows
- Preheat oven to 400.
- Take steaks from fridge and set to room temperature.
- Heat cast iron skillet to very hot.
- Combine cracked pepper in a bowl or plate.
- Lightly coat steaks with olive oil.
- Sear steaks on all sides.
- Top each steak with butter and place the skillet in the oven.
- Cook steaks to 120 for rare or 125 for medium rare.
- Cover with foil to ten minutes to let steaks rest.
We had really beautiful thick steaks and bound ours with kitchen twine to hold in the juices and flavor which made our cook time longer. Just use the meat thermometer to gage doneness.
We put a cream sauce on ours with bleu cheese and it was divine. The Food Network recipe called for Roquefort cheese which is a form of bleu cheese but I couldn’t find any Roqufort so went with bleu. This sauce is entirely optional. My mom is not a bleu cheese fan and did not have any and still loved her steak.
1 1/2 cups heavy cream
2 oz bleu cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
Bring the heavy cream to a boil in small sauce pan. Reduce heat and cook at a low boil stirring as needed. (Be sure and don’t let the cream boil over as we did. LOL) Cook until the mixture has become thick and creamy which takes approximately 20 minutes. Remove pan from stove and add the cheese, seasoning, and chives and whisk rapidly until the cheese melts. Drizzle over steak and top with bleu cheese crumbles.
We served the steak with these oven roasted fingerling potatoes. One of my very first recipes here. They are delicious but excuse the s0-s0 photo. Oh how, I’ve grown. 
It was a beautiful meal, turned out delicious and could have come from any steakhouse. We cooked it early so I could share it here for those like us staying in for Valentine’s Day (and it’s more frugal to cook your own anyway!) but I am not the least bit disappointed we will have it again this week. Bon appetit!
This recipe was inspired by Food Network.
Twitter: probablyrachel
says:
After spending our first married Valentine’s Day at home with filet mignon, we decided to make it a tradition (here was our menu: http://probablyrachel.wordpress.com/2013/02/18/thursdays-menu/). It’s cheaper, quieter and we could enjoy as much of our wine as we wanted.
Your blue cheese sauce looks amazing though, I might try it out next time we make filet!
When do you put the cracked pepper one the steak and do you add chives or parsley to the sauce? you have parsley under ingredients but chives in the instructions.
thanks for the recipe! i’ll go see if there’s any steak left at the grocer!
So sorry for the goof up on instructions. You season the steaks prior to searing them in the skillet. And the recipe called for parsley but I used chives and should have changed it in the list. Hope it worked for you!
i love the blu cheese sauce idea. It makes the meal different and the ingredients easier to find. The potatos I now just roll in sea salt and sub olive oil for butter – it is easy and delicious!
Sea salt makes potatoes so nice! Thanks for stopping by!