Ingredients

The following ingredients have 2 Servings
  • 2 filet mignon steaks (8 ounces each, at least 2-inches thick)
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon ground black pepper (or to taste)
  • ¼ cup crumbled blue cheese
  • 2 tablespoons Panko bread crumbs
  • 1 teaspoon herbs de Provence (or another blend of dried herbs)
  • ½ teaspoon olive oil

Instruction

  • Preheat the oven to 400 degrees F.
  • Heat a large well-seasoned cast-iron skillet or oven-safe skillet on your stove over high heat for five minutes.
  • Pat the steaks dry with a paper towel and brush them lightly with the vegetable oil. Season on all sides with the kosher salt and pepper.
  • While the skillet is heating, combine the ingredients for the blue cheese topping in a small bowl. Set aside.
  • When the skillet is hot, add the filets and sear the top, bottom, and all sides. This will take about one minute per side. Be sure to have your exhaust fan on high because the steaks and pan will produce smoke.
  • When all sides of the filets have been seared, top with the blue cheese mixture and place in the oven.
  • Cook the steaks in the oven for an additional eight minutes, or until a meat thermometer inserted in the thickest part of the filet registers 125 ° F for rare (cool red center), 135 ° F for medium-rare (warm red center), or 145° F for medium (warm pink center).
  • Carefully, using a heavy-duty pot holder, remove the steaks from the oven. Place them on a platter, cover with aluminum foil or a plate and allow them to rest for five to ten minutes. Serve immediately.