As a little Monday night pick-me-up I decided to give this simple recipe a shot. I found it on food network's website, prepared by a new host from the show 5 Ingredient Fix. I really enjoy this new show especially because every dish prepared requires five ingredients or less. Here is my shot at the recipe for...
Blue-Cheese-Stuffed Filets
The Star of the show...besides the filets themselves of course!
Slicing blue-cheese butter pads and stuffing the filets...
His
Her's
Blue-Cheese-Stuffed Fillets
8 ounces (2 sticks) unsalted butter, room temperature
2 teaspoons coarse grey sea salt
6 ounces Roquefort or Stilton cheese, cut into chunks
4 to 6 ounces beef fillets, good quality and at least 2-inches high
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1
side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both
ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1
week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only
need half this recipe for the steaks.
Preheat oven to 400 degrees F.
2 teaspoons coarse grey sea salt
6 ounces Roquefort or Stilton cheese, cut into chunks
4 to 6 ounces beef fillets, good quality and at least 2-inches high
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
Directions
In a food processor, pulse butter untilwhipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1
side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both
ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1
week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only
need half this recipe for the steaks.
Preheat oven to 400 degrees F.
Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet,
and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each
side.
Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown
on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired
doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing
from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates.
Eat and enjoy!
and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each
side.
Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown
on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired
doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing
from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates.
Eat and enjoy!
looks yum
ReplyDeletehiya! thanks for visiting my blog :) this looks totally delish....
ReplyDeletebtw, love the chanel bag in your profile pic! gst or timeless tote? :)
That looks delicious!! Great job, cook! =)
ReplyDeleteliliesandgrapes.blogspot.com
I am so salivating right now!
ReplyDeleteHey-your payment for the cardigan cleared but my emails to you have been coming back. I didn't have time to mail it before I left this morning so I will mail it when I get back to LA Sunday/Monday.
ReplyDeleteThat sounds amazing!
ReplyDelete