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1
Preheat oven to 350 degrees F.
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For the reduction:
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Pour cream and champagne into a medium saucepan.
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Heat mixture over low heat, stirring constantly until liquid is hot and begins to thin out.
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5
Add blue cheese in to taste and stir the cheese into the mixture with a whisk until melted and incorporated.
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Sprinkle in the black pepper.
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Keeping the mixture on low heat, allow it to come to a low boil and stir constantly until liquid reduces and begins to thicken.
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(I look for a thin layer to start coating my spatula).
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This will take about 5-10 minutes.
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When mixture is reduced and thickened, turn off the heat and allow it to sit.
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The mixture will thicken more upon standing.
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*Note: This recipe makes a lot of sauce reduce the quantity if youre not a big sauce fan.
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13
I served the extra sauce over mashed potatoes like a gravy it really was that good.
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For the medium-rare filet mignon:
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Pour olive oil into a heavy cast iron skillet and heat over medium-high heat until very hot.
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Season filet mignon on both sides with salt and pepper.
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With tongs, carefully place filet mignon into the hot skillet and sear on each side for 5 minutes.
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After both sides have been seared with a nice golden crust, turn off the burner and carefully place the skillet into the preheated oven and cook the steaks for 3 minutes.
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Carefully turn the steaks over and cook the other side for 3 more minutes.
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Service:
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Carefully remove filets from the oven (caution: skillet will be very hot).
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Remove the filets to individual dinner plates, drizzle the reduction over the steaks, and sprinkle reserved blue cheese crumbles over the whole thing.
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*Note: Cooking times provided are for a medium-rare steak.
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24
Generally, filet mignons are served rarer than other steaks.
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25
Overcooking this cut of meat is sacrilege!
