I’m not eating much meat these days, but occasionally I have a major longing for a steak. And since I was recently in Paris and had a version of this nostalgic, delicious dish, I can’t get it out of my mind.
A tender filet of beef, with its lean texture, is accompanied by a cheesy, creamy sauce. No need for a barbecue here; simply sear it on the stove and then finish the sauce in the same pan. It’s a recipe you can make in just a few minutes. I suggest using a heavy cast iron skillet to gain maximum even heat.
The steaks are seared to your desired temperature. I like 125–130 F for medium-rare. Use a digital thermometer for accuracy. (Remember: Steaks need to rest, and the temperature can go up another few degrees when resting.)
An assertive and complementary sauce of slightly sweet tawny port, cream, and savory, earthy blue cheese is made in the same pan. The cheese not only adds a burst of intense flavor but also acts as a thickening agent. If you want an extra zing to the sauce, add a tablespoon of drained and crushed green peppercorns.
Filet of Beef With Roquefort Sauce
Serves 4- 2 tablespoons high-heat oil, such as grapeseed
- Salt and freshly ground black pepper
- 4 filet mignon steaks (1/2 pound each)
- 2 medium garlic cloves, minced
- 1/2 cup tawny port
- 1/3 cup whipping cream
- 1/3 cup (about 3 ounces) Roquefort cheese, crumbled
- 2 teaspoons finely chopped parsley
Pour excess drippings out of pan. Add garlic and port and boil over high heat until reduced to 1/4 cup.
Add cream and stir to combine. Boil mixture until reduced by half. Whisk in Roquefort cheese to thicken sauce. Heat, whisking, until cheese melts.
Pour sauce on each serving plate and place steak on top, adding a bit more sauce over the top of the steak. You can also slice the steak for an attractive presentation. Garnish with parsley. Serve immediately.
