Filet Mignon with Blue Cheese Shallot Cream Sauce

February 12, 2020 in Main Course, Recipes - 1 Comment

Filet Mignon with Blue Cheese Shallot Cream Sauce is on the menu this Valentine’s Day. It’s always a hit and can be made it no time. It’s a quick, simple recipe and it will impress anyone you make it for.

Do you typically go out for Valentine’s Day or stay home? I must admit that 99% of the time, we stay home. When I first created this recipe I was pregnant with my son, Jack. When I was pregnant I had Gestational Diabetes and was put on a strict diet. This was a meal that was not only delicious, but worked with my Gestational Diabetes diet. My sugar levels didn’t spike and I didn’t want to pass out after I ate it.

My recipes are usually 4 servings but you can always cut this one in half for the two of you on Valentine’s Day. I’m using filet mignon but you can use any cut of steak. Seriously, I would eat this blue cheese shallot cream sauce off of a tire. 

I served ours with asparagus because that is what we had in the refrigerator, but this would also go really well with garlic mashed, grilled zucchini, baked potatoes, sweet potatoes, etc.

Prepare your ingredients. Bring your stick of butter and filet mignon to room temperature or 20-30 minutes before you begin cooking.

Let’s make the blue cheese shallot sauce

Melt a 1/2 stick of butter in a large skillet over medium-high heat.
Add the shallots and cook for 3-4 minutes.
Add heavy cream, Worcestershire sauce, dried herbs, s/p and sherry. Stir together.
Turn off the burner and add the blue cheese. Stir until melted.

If you love this recipe I know that you’ll love my Roasted Garlic and Herb Loin Filet Recipe as well. Be sure to check it out.

Leave me a comment below and come find me on Instagram and say hello!

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Filet Mignon with Blue Cheese Shallot Cream Sauce


  • Author: Samantha Shue
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 4 (6oz) filet mignons
  • Kosher salt and freshly cracked pepper
  • 1/2 stick unsalted butter, softened
  • 1 large shallot, sliced
  • 1 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1/2 tablespoon fresh or dried tarragon
  • 1/2 tablespoon fresh or dried thyme
  • Splash of Sherry
  • 3/4 cup blue cheese crumbles, reserve 1/2 cup for topping the steaks with

 


Instructions

For The Steak

Let your steaks rest on the counter 20 minutes before you cook them.

Preheat the oven to 400°F.

Sprinkle the steaks with salt and pepper (to your liking).

Heat your pan on the stove over medium-high heat.

Add 1 tablespoon of olive oil

Once your pan is hot, add the steaks and cook, without moving for 2-3 minutes. Turn over and cook an additional 2-3 minutes

Place the steaks in the oven for about 10 minutes (depending on how you like it cooked). Check them with the meat thermometer inserted into the side of the steak.

Thermometer should read 125° F for Medium Rare, or 130° F for medium.

Remove the steaks and let them rest for 10 minutes before serving

For The Sauce

Melt ½ stick of butter in a large skillet over medium-high heat.  

Add your shallots and cook for 3-4 minutes.

Add heavy cream, Worcestershire sauce, fresh or dried tarragon/thyme, little salt and pepper and sherry. Stir together.

Turn off the heat and add your blue cheese crumbles. Stir until it’s melted and the sauce is thick and creamy. Add more salt, pepper or Worcestershire sauce to your liking.

 


Notes

Serve the steaks over asparagus or any vegetable you have on hand. Serve 1 steak with ¼ cup of sauce and some extra blue cheese crumbles you set aside in the beginning.

  • Category: Dinner
  • Cuisine: American

Keywords: dinner, valentinesday, steak, keto, ketodiet, lowcarb

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1 Comment

  • Carri Salvaggio March 28, 2020 at 4:18 pm

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