- February 4, 2023
- 5 / 5
Dinner for two should definitely be centered around Steakhouse Steaks! These beautiful filet mignon are cooked to perfection with a peppercorn crust and served with a creamy Roquefort chive sauce. Romance your night away beginning with an elegant steak dinner.
I’ve included these in the Easy Peasy category as it takes very little to make these incredible steaks. I want you to try them! With only 2 or 3 ingredients that you might not have in your fridge or pantry, these are a breeze to make. Serve them alongside a Simple Potato Gratin and you will feel like you’ve gone to the best steakhouse!
I like to make the sauce, and while it’s thickening, I can work on the steaks. To make the sauce, heat heavy cream in a small pot until it begins to thicken. This can take around 20 minutes, so if you time it properly, everything can be ready at the same time. It will mean that you are stirring the cream every so often while you are searing the steaks, so if that seems too challenging, make the sauce first and set it aside with the lid on it to keep it warm. You could also keep it warm over a very low heat.
Once the cream is thick, add the Roquefort cheese, salt, pepper and chives and whisk until smooth.
For the steaks, lightly brush some oil all over each steak and coat them in a mixture of coarsely cracked black pepper and fleur de sel. Fleur de sel is moister than regular kosher salt so it adheres better to the steaks.
Once coated, heat a cast-iron skillet over high heat for about 5 minutes. Then sear the steaks all over, about 2 minutes per side for a total of 10 minutes.
Place a dollop of butter on the top of each steak and pop the entire skillet into a hot oven and cook a little longer. For medium, I cooked it another 5 minutes. Using an instant-read thermometer placed sideways into the steak, remove the steaks at 125°F for medium or 120°F for medium-rare.
Let the steaks sit, covered with aluminum foil, for 10 minutes to seal in the juices.
For that real steakhouse taste, drizzle the Roquefort Chive Sauce over each steak with additional sauce on the side.
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Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 2 (10-ounce) filet mignon
- 2 tbsp vegetable oil
- 1 tbsp fleur de sel
- 1 tbsp coarsely cracked black peppercorns
- 2 tbsp unsalted butter, at room temperature, optional
Roquefort Chive Sauce:
- 1 & 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh chives
Preheat the oven to 400°F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120°F for rare or 125°F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Roquefort Chive Sauce:
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Recipe from Ina Garten