Filet Mignon with Blue Cheese works well as a main dish but can also be altered to be more of an appetizer like the one pictured above. I like to cut the filet into small little bites with a bit of sauce drizzled on top. When it comes to wine pairings, it's pretty much a fastball over the plate.
Pairing beef with wine has a lot to do with matching the fat content of the meat to the tannin in the wine. My buddy and Master Sommelier, Craig Collins wrote a bit about how tannins melt the fat. Rib Eye is the beef cut with the most fat (and calls for a high tannin wine) but Filet is a notch or two down the fat ladder. So a wine with a bit less tannin like Syrah from the Northern Rhone valley might do the trick. Look for Hermitage, Crozes-Hermitage or St. Joseph on the label for savory Syrah that sometimes sports a little black pepper.
- Filet Mignon - 4 steaks
- Porcini Mushrooms - 1/2 LB destemmed and sliced
- Garlic Clove - 3, minced
- Extra Virgin Olive Oil - 3 TBSP
- Whipping Cream - 1-1/2 cups
- Cowgirl Creamery Blue Cheese crumbles - 1/2 cup
- Chipotle Peppers - 1 TBSP canned peppers, minced (can sub red pepper flakes)
- Fresh Tarragon - 1 TBSP, chopped
- Salt & Pepper -
Heat 2 tablespoons olive oil in large skillet over medium heat. Add porcini mushrooms and tarragon and sauté until soft, about 4-5 minutes minutes. Add garlic and stir 1 minute. Add cream and bring to boil.
Reduce heat to medium-low and simmer sauce until thickened. Stir in blue cheese cheese and chipotle sauce. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
Season steaks with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil (or vegetable oil) in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
Rewarm sauce. Transfer 1 steak to each of plates. Spoon sauce over steaks and serve.
This recipe is fairly easy to execute as there aren't many ingredients. Julia Child or Jaques Pepin would (hopefully) like that there's simplicity, yet extreme tastiness here. The sauce is cream based, which means it's thick and you need a wine to cut through the creaminess to stand up to all the flavor.