Filet Mignon with Blue Cheese Cream Sauce

When my dad comes to dinner, whatever I make better have a sauce. My dad is all about the sauce. So when I make Filet Mignon for my family, I make a sauce on the side. I like a good sauce with my steak. My husband on the other hand likes his filet well seasoned, but straight up… no fuss. So I guess this one’s for you Dad…

Filet Mignon with Blue Cheese Cream Sauce
4- 4 oz Filet Mignon (Your local butcher will cut them to whatever size you want)
3 Tbs butter
1 tsp kosher salt
1 tsp cracked black pepper
1/2 pint heavy cream
1/2 cup blue cheese

Season both sides of filet generously with salt & pepper. Heat 1 Tbs of butter in skillet and cook to desired internal temperature, (I suggest for a 4 oz filet 6 minutes on each side for rare and 8 minutes on each side for medium rare. This does depend on thickness, so if you want to go for the touch method, I will add a note at the end of this post). Remove filet from skillet and set aside to rest. Turn heat down on the skillet and add 2 remaining Tbs of butter. Next add blue cheese and cream. Heat for about 5 minutes until cheese has melted into cream. Pour over steak and devour! I served this dish with a generous portion of roasted fresh green beans with lots of garlic, a little olive oil and salt and pepper to taste.

*How to use touch method for desired tenderness of a filet;
(My son’s hands were the model for this tutorial)
Using your pointer finger on the fleshy part of the skin between your thumb and first finger as a guide to how filet feels when it is cooked to certain desired wellness. Use a light touch when you bring your fingers together for a more accurate feel in the fleshy part of your hand…







15 thoughts on “Filet Mignon with Blue Cheese Cream Sauce

  1. You know.. I never got that “pressing on your palm” technique down for testing how cooked the steak is. In fact, this is the first time I heard of the “thumb to finger” technique! I’m going to try this to see if it’s more effective than the one i’m used to 🙂


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