Filet mignon with blue cheese butter

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Filet mignon – the most sophisticated and premium cut; the filet is simply a slice from a tenderloin. Buying filet mignon is a way of enjoying a premium cut without buying an entire tenderloin. Here, we paired it with a lavish heap of blue cheese butter!

Ingredients

4 (4-ounce) filet mignon, 2-inch thick

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked pepper

Blue cheese butter

1/4 cup butter, softened

1/4 cup crumbled Danish blue cheese

1 teaspoon minced shallot

1/8 teaspoon sea salt

Serve with Fingerling potato & green bean salad (get recipe)

Preparation

For blue cheese butter, blend together all ingredients in small bowl. Place on plastic wrap and roll into 2-inch thick roll, wrap tightly, and chill until firm. Then slice into 1-inch disks.

Preheat skillet to high; lightly oil grill. Rub filet mignon with olive oil and generously sprinkle with salt and pepper. Sear filet mignon on 6 minutes each side for medium-rare. Remove from heat, cover with lid and rest for 10 minutes. Top each fillet with a blue cheese butter disk, cover again and let stand a few minutes to slightly melt the blue cheese butter. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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