Blue Cheese and Herb Crusted Filet Mignon

Main Course

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 2

  • 2 thick filet mignon steaks (each 6 to 8 ounces)
  • salt and pepper to taste
  • ¼ cup coarsely crumbled Maytag blue cheese (about 2 ounces)
  • ¼ cup chopped flat-leaf parsley
  • 1 tablespoon butter

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 and pepper 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; drizzle any pan juices onto serving plates.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive