Wednesday, February 25, 2009
Filet Mignons With Roquefort Sauce
Rated 5 stars this is our family's favorite specialty steak, but with the cost of Filets we don't fix it often. We still want to share it with you. It's from the Williams Sonoma French Cookbook.
Prep Time: 15 minutes
Cook Time: 30 minutes
4 filet mignon steaks, 6-8 oz. each
Salt and freshly ground pepper
3 T. olive oil
2 cloves garlic, minced
3/4 cup tawny port wine
1/2 cup heavy cream
1/4 lb. Roquefort Cheese, crumbled
2 t. finely chopped fresh flat-leaf Italian parsley
Liberally season both sides of the steaks with salt and pepper. Select a frying pan large enough to fit the steaks without crowding. Heat the olive oil over medium-high heat. Add the steaks and sear on one side until well browned, about 5 minutes. Turn the steaks and sear on the second side until well browned and an instant-read thermometer inserted into the thickest part registers 135F for medium-rare, about 3 minutes longer, depending on thickness. Transfer to a warmed platter and cover loosely with foil.
Add the garlic and Port to the pan and bring to a boil over high heat, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Boil until reduced to 1/3 cup about 2 minutes. Whisk in the cream and return to a boil. Boil until reduced by half, about 2 minutes longer. Add the cheese and whisk until the cheese melts and the sauce is thickened, about 1 minute. Season to taste with salt and pepper.
Transfer the steaks to warmed individual plates and spoon the sauce over them. Garnish with the parsley and serve at once.
Posted by Debi
Debi Walter at 12:28 PM