Wednesday, March 24, 2010

#68 :: Blue Cheese Stuffed Fillets

These steaks were melt-in-your-mouth good! The blue cheese butter is the best! I can't wait to try it out on other dishes as well. Paired with the Roasted Grape Tomatoes and the Parmesan Roasted Asparagus, this was the perfect meal.


  • 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


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!

Makes 4 servings (Butter makes 8 servings)

Recipe from 5 Ingredient Fix from Food Network

Star Rating: 5 out of 5 stars

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