Filet Of Beef With Blue Cheese In Pastry Recipes

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

BEEF STEAKS WITH BLUE CHEESE

Steps:

• Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.

STEAK & BLUE CHEESE PIE

Steps:

• First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
• Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
• Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
• Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
• If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.

FILET OF BEEF W/BLUE CHEESE SAUCE

Steps:

• *Note that sauce is made ahead.
• For beef:.
• Preheat oven to 500 degrees.
• Place the beef on a baking sheet and pat the outside dry with a papertowel.
• Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.
• Roast in the oven for 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Slice the filet thickly and serve with blue cheese sauce. Instructions follow.
• Blue cheese sauce:.
• Bring the cream to a full boil in a medium saucepan and continue to boil rapidly for 45-50 minutes, until it is the consistency of white sauce, stirring occaisionally.
• Remove the pan from the heat and add the blue cheese, parmesan, salt, pepper and parsley.
• Whisk rapidly until cheeses melt.
• To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Sauce makes 3 cups.

BLUE CHEESE CRUSTED FILET WITH POTATO AND CORN HASH AND A PORT REDUCTION

Steps:

• Preheat oven to 375 degrees F.
• In a large oven-safe skillet add 1/4 cup of the oil and get the pan warm over medium-low heat on the stovetop. Add the diced onion, garlic, and corn kernels. Saute together until the corn feels cooked to the bite. This takes about 5 minutes. Then, set aside. Make sure the potatoes are very dry then, in a large bowl, toss the diced potatoes with the remaining 1/4 cup oil and season them with salt and pepper. It is important that the potatoes get a nice even coating of oil. Place them onto a large roasting tray. Top the potatoes with the sauteed corn and onion mixture and place in the oven to cook. This should take about 30 to 45 minutes (some ovens may need longer than others). Wait until just before serving to mix in the diced tomatoes and chopped chives and crumble in the goat's cheese. Adjust the seasoning using salt and pepper, as needed. Keep in a warm place until needed.
• In a large saucepan add the oil, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the fresh herbs. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Remove from the heat and whisk in the whole stick of butter, and allow to rest. Just before plating, strain the sauce through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs.
• Season the fillets with salt and pepper. In a mixing bowl, crumble the blue cheese into the bread crumbs and set aside. Heat an oven-safe saute pan on the stovetop, adding just enough oil to coat the bottom. Cook the fillets in the pan for approximately 2 to 3 minutes on 1 side, then turn them and continue the searing process on the other side for another 2 to 3 minutes. Leave the fillets in the same pan and press a 1/4 to 1/2-inch thick layer of the blue cheese mixture on each of them. Place the steaks into the oven for a further 6 to 8 minutes, depending on the thickness of the steaks. (Only you know your oven and your own preference for doneness). Remove the steaks from the oven and let rest. (Remember, the meat will continue to cook for another 5 minutes while resting).
• Take the potato hash (now heated and mixed with the tomatoes and cheese) and, using a 3 to 4-inch diameter circular pastry cutter, fill the cutter with hash in the center of each plate. Place a fillet on top, and drizzle with the port sauce.

STEAK & BLUE CHEESE EN CROûTE

Steps:

• Heat the oil in a large frying pan and fry the steak for 8-10 mins, turning to brown it all over. Remove from the pan and leave to cool. To make the gravy, add the shallot and garlic to the pan juices and cook, stirring, until softened and golden. Pour in the wine, add the herbs and leave to bubble for 2 mins. Pour in the stock and stir in the flour paste, stirring all the time until the gravy has thickened. Cover and cook for 5 mins over a low heat, then strain into a bowl or small freezer container, pushing through as much liquid left in the shallots as you can.
• Wash the pan, then melt the butter and cook the shallot and garlic until softened. Add the mushrooms and thyme, and fry for 10 mins, stirring frequently, to drive off as much moisture as possible. Season with black pepper and sparingly with salt. Cool.
• Lay a couple of sheets of cling film on the work surface, side by side and slightly overlapping, then arrange the prosciutto down the centre in two overlapping rows. Spread the mushroom mixture on top, then scatter evenly with the cheese and walnuts. Place the steak on top, then tightly wrap the prosciutto round it, using the cling film to help you. Finally, tightly wrap in the cling film and chill for 30 mins.
• Roll out the pastry on a lightly floured surface until you think it is large enough to completely wrap round the steak roll. Unwrap the meat, place on top of the pastry and brush round it with the egg mixture. Tightly roll up in the pastry, trimming the excess as you bring the pastry together down the length and ends, sealing well. If you want to add decoration, cut out leaf shapes from the trimmings and use the egg mixture to stick them to the pastry. Chill until ready to cook. Will keep for 2 days. (If freezing, wrap in new cling film, then foil, and freeze along with the gravy and egg glaze. The day before, take everything out of the freezer and put in the fridge, unwrapping the steak roll and covering it loosely with kitchen paper.)
• Heat oven to 220C/200C fan/gas 7 with a baking sheet inside. Place the (completely thawed) meat on a piece of baking parchment and brush with the egg glaze. Place on the hot baking sheet and cook for 45-50 mins. Insert a meat thermometer into the centre of the beef: for rare it should be 50C, for medium-rare 55C, and for medium 60C. Cover loosely with foil and leave to rest for 15-20 mins. Trim off the pastry end, then thickly slice and serve with the gravy, heated in a pan, and seasonal vegetables.

FILET MIGNON IN PUFF PASTRY

Steps:

• Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush steaks with oil and season with salt and pepper.
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

FILET OF BEEF WITH BLUE CHEESE IN PASTRY

Steps:

• To prepare spinach: Cut tough stalks from spinach. Wash leaves well. Drop leaves into boiling water. Cook for 30 seconds or until leaves are just softened. Drain and refresh in cold water. Pat dry with paper towel and set aside.
• If using frozen spinach, thaw. Squeeze out excess water before placing on pastry.
• Heat butter in large pan. Add filet of beef. Brown well on all sides. Cool. Retain pan juices.
• Preheat oven to 400°F.
• Place pastry on a flat surface. Overlap edges by a ½ inch. Press together well to seal. Arrange spinach over pastry leaving a 2 ½ inch border. Spread or crumble cheese over spinach. Place beef in centre of pastry and season - be sparing with the salt as the cheese will impart its own saltiness. Fold in narrow end of pastry. Fold remaining pastry over to enclose beef. Turn seam to underside and place on a lightly greased baking pan. Brush top with egg.
• Bake for 25-30 minutes or until puff pastry is golden. Rest, tented with foil, for 10 minutes before slicing.