Blue Cheese Crusted Filet Mignon with Mushroom Sauce

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  • 1 tablespoon olive oil
  • 1 medium white onion, minced
  • 4-6 whole mushrooms, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3/4 cup low-sodium beef broth
  • 1/2 cup cooking wine
  • 1 tablespoon vegetable oil
  • 4 filet mignon steaks (1.5-inch thick)
  • 3/4 cup crumbled blue cheese
  • 1/4 cup panko bread crumbs
  1. Put olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and thyme. Cook, stirring constantly, until onions and mushrooms are tender. Stir in the beef broth, mix well; then stir in the cooking wine. Bring to a slow boil, and cook until the liquid has mostly reduced.   Set aside. This may also be made ahead of time, and reheated.
  2. Cook steaks on the grill or grill pan to desired doneness. 
  3. Place steaks on a baking sheet. Stir together panko crumbs and blue cheese. Top each steak with a layer of this mixture.
  4. Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 to 4 minutes. 
  5. Remove from oven and let stand for at least 15 minutes before serving. Serve with warm mushroom sauce.

Cooking With Crevolyn
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