Fillet Of Beef With Texas Blue Cheese Sauce 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.

BLUE CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

BEEF FILET WITH BLUE CHEESE SAUCE

Steps:

• Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.
• Loosely wrap in plastic and refrigerate for one hour.
• One hour before cooking remove from refrigerator and bring to room temperature.
• rub a little more oil on each filet.
• Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.
• remove immediately from pan and set on wire rack to cool for 30 minutes.
• In the same skillet - on medium to medium high heat add shallots and red wine.
• reduce to a glaze.
• Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
• Add cream and cook until sauce has a beigy color.
• Remove from heat until about 5 mins before serving.
• In a food processor combine the butter and blue cheese set aside for the sauce.
• Preheat oven to 350.
• on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
• Remove from oven and let rest for 5 mins before slicing.
• Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
• lightly salt and pepper to taste.
• To serve- on a plate pour a puddle of the sauce - and place the meat on top.
• Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.

FILET OF BEEF WITH TEXAS BLUE CHEESE SAUCE

Steps:

• Lightly sprinkle meat with salt and pepper. Rub a little oil on the beef and refrigerate, loosely covered with plastic wrap, up to 24 hours. One to two hours before cooking, remove meat from refrigerator and pat dry. Preheat oven to 350°F. Heat a non-stick skillet and rub a little more oil all over the fillets. Sear fillets on all sides, about 4 minutes total. Transfer to a wire rack and let rest at least 20 minutes. Discard any fat in the pan, add shallots and Madeira and reduce to a glaze. Add the beef stock and reduce to a syrupy consistency, about 10 minutes. Add cream and cook until the sauce has a nice beige color. Place the nuts on a baking tray and lightly toast in preheated oven, about 10 minutes. In a food processor, mix blue cheese and 4 Tbsp. butter until smooth and creamy. (If too salty, add up to another Tbsp. butter.) Separate into 4 parts and refrigerate. Preheat oven to 450°F. Finish the beef fillets in the oven for approximately 19-20 minutes for medium rare. Meanwhile, over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one. Spoon sauce onto warm serving plates.

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.

FILLET OF BEEF WITH TEXAS BLUE CHEESE SAUCE

Steps:

• Lightly sprinkle meat with salt and pepper and rub a little oil on the beef (at this point you can refrigerate it, loosely covered with plastic wrap, for up to 24 hours).
• If meat is chilled, one to two hours before cooking remove meat from refrigerator - you want the meat to come to room temperature.
• Pat meat dry.
• Preheat oven to 350 degrees F.
• Heat a non-stick skillet and rub a little more oil all over the fillet, then sear it on all sides, about 4 minutes total.
• Transfer meat to a wire rack and let rest at least 20 minutes or up to several hours.
• Discard any fat in the pan, add the shallots and Madeira to the skillet and reduce to a glaze.
• Add the stock and reduce to a syrupy consistency, about 10 minutes.
• Add the cream and cook until the sauce has a nice beige color.
• Place the nuts on a baking tray and lightly toast, about 10 minutes.
• In a food processor mix the blue cheese and 4 Tbsp of the butter till smooth and creamy - if too salty, add up to another tablespoon of butter; separate into 4 parts and refrigerate.
• Preheat oven to 450 degrees F (30 minutes before the final cooking).
• Finish the beef fillet in the oven, 20 minutes for medium rare.
• Over low heat gently rewarm the syrupy sauce in the skillet; swirl in the cheese-butter pieces one by one.
• Spoon sauce onto warm serving plates.
• Slice meat and arrange in overlapping slices on the sauce, garnish with nuts mixed with parsley, and serve.