6.16.2009

MONDAY NIGHT BLUE-CHEESE-STUFFED FILTES

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


Ingredients

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

Directions

In a food processor, pulse butter until
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.

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!

6 comments:

  1. hiya! thanks for visiting my blog :) this looks totally delish....

    btw, love the chanel bag in your profile pic! gst or timeless tote? :)

    ReplyDelete
  2. I am so salivating right now!

    ReplyDelete
  3. Hey-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.

    ReplyDelete

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