Blue Cheese and Herb Crusted Filet Mignon

Main Course

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 2

  • 1/4 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
  • 1/4 cup chopped flat-leaf parsley salt and pepper, to taste
  • 1 tablespoon butter
  • 2 thick filet mignon steaks (each 6 to 8 ounces) 

Blue Cheese and Herb Crusted Filet Mignon

filet mignon 

Click image to enlarge


One hour before dinner is to be served, sprinkle steaks with salt to taste, place on a rimmed platter, cover, and set aside to bring to room temperature.

Blend cheese and parsley in small bowl to combine. 

Preheat broiler. In a heavy skillet big enough to accommodate both steaks, melt butter over medium-high heat. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Top steaks with cheese mixture and broil until cheese browns, about two minutes. Allow to rest for a few minutes before serving.

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