Ingredients

The following ingredients have 2 Servings
  • 4 tablespoons unsalted butter, (softened)
  • 2- ounces (55 g) crumbled blue cheese
  • 2, 4 to 5- ounce (115 g to 140 g) filet mignon medallions
  • Kosher salt
  • Freshly ground black pepper
  • Unsalted butter; (optional)

Instruction

  • For the Blue Cheese Compound Butter: Simply stir (or knead) the butter and blue cheese together until well mixed. Place on a piece of plastic wrap and use your hands and wrap to roll into a cylinder about 1 ¼-inches (3 cm) across. Wrap up tightly and place in freezer to firm up.
  • For the Filet: Bring the meat to room temperature. Season both sides with salt and pepper. Heat a skillet over medium-high heat until sizzling hot. Add medallions, spaced apart, and allow them to cook, undisturbed for about 3 minutes or until the bottom develops a good crusty, browned sear. Flip over and continue to cook for another 3 to 4 minutes until done. Check with an instant read thermometer and remove from heat at 125°F/52°C for rare, 135°F/58°C for medium rare or 140°F/60°C for medium. Allow meat to rest on a warm platter for 5 minutes to allow juices to redistribute and temperature to rise slightly. Serve immediately with a slice of the Blue Cheese Compound Butter on top, or a simple pat of plain unsalted butter. We love these with our Low FODMAP Hasselback Potatoes!