I first made this dish for my brother’s birthday about 10 years ago. I have always loved filet mignon because of the tender cut of the meat. However, because filets tend to have less flavor than the other cuts of beef, it is a good meat for adding flavor. I like the blue cheese in the middle because it has so much punch, but if that’s not your thing, maybe some garlic or rosemary butter, or, if you’re feeling really fancy, some fois gras…I don’t particularly like fois gras, but I hear there are people out there who do.

ingredients

filet mignon (however many you choose)
blue cheese
olive oil
salt
pepper
rosemary

Special Tools: stove top & oven proof pan, tooth picks. (or you could use a separate pan for stove top and oven if you don’t have a pan that will go both ways. I use my cast iron pan for this.)

 stuffed1

Preheat the oven to 450 degrees F. If you are using a cast iron pan, go ahead and heat that in the oven.

Cut a small slit in the side of the filet, trying to keep the cut on the outside small, while creating a decent space inside the meat for stuffing. Go ahead and use your fingers to stuff the pocket you just made with the blue cheese. Once the meat is stuffed, use the toothpicks to pin the opening closed.

Drizzle oil on all sides of the meat and pat salt and pepper onto the meat. (You can really use any seasoning you want on the meat, I won’t judge.)

 cooking

If you’ve been heating a cast iron pan in the oven, take it out and put it on the stove, put some oil and the rosemary in the pan and light up the burner. Remember to use an oven mitt as that sucker will be really hot! If you haven’t preheated a pan, go ahead and heat some oil on the stove top on med-high. Add in the rosemary.

When your stovetop pan is nice and hot, place the filets on the skillet. Put the top down on the pan first because the pan is at its hottest right now and will sear the best. Sear 1 to 2 minutes on each side of the filet (top, bottom and sides).

Once the filets have been seared, move the ovenproof pan to the oven and let cook for about 5 minutes or so. OR, move the filets to a heatproof pan and put it in the oven as well. If you have a really thick cut of meat, you might want to let it cook a little longer.

resting

 After your five minutes (or so), take the meat out and transfer the filets to a cutting board. Cover and let rest for at least 10 minutes. Then dig on in!

Blue Cheese Stuffed Filet Mignon
 
Recipe By:
Ingredients
  • filet mignon (however many you choose)
  • blue cheese
  • olive oil
  • salt
  • pepper
  • rosemary
  • Special Tools: stove top & oven proof pan, tooth picks. (or you could use a separate pan for stove top and oven if you don't have a pan that will go both ways.)
Instructions
  1. Preheat the oven to 450 degrees F. If you are using a cast iron pan, go ahead and heat that in the oven.
  2. Cut a small slit in the side of the filet, trying to keep the cut on the outside small, while creating a decent space inside the meat for stuffing. Go ahead and use your fingers to stuff the pocket you just made with the blue cheese. Once the meat is stuffed, use the toothpicks to pin the opening closed.
  3. Drizzle oil on all sides of the meat and pat salt and pepper onto the meat.
  4. If you've been heating a cast iron pan in the oven, take it out and put it on the stove, put some oil and the rosemary in the pan and light up the burner. Remember to use an oven mitt as that sucker will be really hot! If you haven't preheated a pan, go ahead and heat some oil on the stove top on med-high. Add in the rosemary.
  5. When your stovetop pan is nice and hot, place the filets on the skillet. Put the top down on the pan first because the pan is at its hottest right now and will sear the best. Sear 1 to 2 minutes on each side of the filet (top, bottom and sides).
  6. Once the filets have been seared, move the ovenproof pan to the oven and let cook for about 5 minutes or so. OR, move the filets to a heatproof pan and put it in the oven as well. If you have a really thick cut of meat, you might want to let it cook a little longer.
  7. After your five minutes (or so), take the meat out and transfer the filets to a cutting board. Cover and let rest for at least 10 minutes. Then dig on in!