Blue Cheese Crusted Filet Recipe

Bring steaks to room temperature

Remove the filets from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes so they cook evenly.

Season

Season both sides of each filet generously with kosher salt and freshly ground black pepper (about 1/2 tsp salt per side overall).

Preheat oven

Preheat the oven to 400°F (205°C). Place a wire rack on a rimmed sheet pan if finishing in the oven.

Sear the filets

Heat a heavy ovenproof skillet (cast iron preferred) over high heat until very hot. Add 2 tbs vegetable oil. Sear filets 2–3 minutes per side without moving until a deep brown crust forms. Sear the fat edge 30–45 seconds if present. Add 2 tbs butter and baste for about 30 seconds.

Finish in oven to desired doneness

If filets are thicker than 1 1/2 inches or to achieve even doneness, transfer the skillet to the preheated oven. Roast until internal temperature reaches: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 4–8 minutes depending on thickness. Remove filets to a warm plate and tent loosely with foil while you prepare toppings (they will rise ~5°F while resting).

Prepare blue cheese mixture

In a small bowl, combine 1 cup crumbled blue cheese, 3 tbs light cream, and 1 egg yolk. Mash together with a fork until spreadable but still slightly chunky. Stir in 1 tsp chopped parsley, 1 tsp chopped thyme, and 1 tsp freshly ground black pepper. Taste and adjust cream for spreadability—mixture should hold together but be easy to spread.

Top the filets

After the filets have rested for 3–5 minutes, place them on the rimmed sheet pan or leave in the skillet if ovenproof. Spoon or gently press about 2–3 tbs of the blue cheese mixture onto the top of each filet, shaping it into a thin, even layer (about 1/4 inch thick).

Brown the crust

Set the oven to broil (or keep at 400°F if broil not available). Place the filets under a preheated broiler about 4–6 inches from the heat source for 1–3 minutes until the blue cheese mixture is bubbling and lightly browned. Watch closely to prevent burning. If using 400°F, roast 3–5 minutes to warm and meld the crust.

Toast breadcrumbs

While the filets rest before final browning, melt 1 tbs unsalted butter with 1 tsp olive oil in a small skillet over medium heat. Add 1 tsp minced garlic and cook 15–30 seconds until fragrant. Add 3 tbs fresh breadcrumbs and a pinch of salt. Toast, stirring constantly, until golden and crisp, about 2–3 minutes. Remove from heat and stir in 1 tsp chopped parsley. Set aside.

Finish with crumbs

Immediately after broiling or warming the crust, sprinkle about 3/4 tbs of the toasted breadcrumbs atop each blue-cheese-crusted filet for contrast in texture.

Mix sauce

In a small bowl combine 1 tbs sour cream, 1 tsp prepared horseradish, 1 tsp mayonnaise, and 1 tsp fresh lemon juice. Season with a pinch of salt and pepper. Taste and adjust horseradish for heat. The sauce should be cool and tangy to cut the richness of the steak.

Plate with sauce

Spoon about 1/2–1 tbs of the creamy horseradish sauce next to or lightly atop each filet (or serve in a small ramekin).

Final touches

If desired, finish each steak with a very light drizzle (about 1/4 tsp) of olive oil over the crumbs for sheen, and garnish with a chive or parsley sprig. Let steaks rest 1–2 minutes after broiling before serving to allow juices to settle.

Serve

Serve each blue cheese crusted filet hot with the creamy horseradish and a scattering of toasted breadcrumbs for crunch. Recommended sides: roasted potatoes, steamed green beans, or a simple arugula salad.