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.
Let’s make the blue cheese shallot sauce
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- 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
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.
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