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Tender filet mignon slices in small cast iron skillet, smothered in savory blue cheese sauce and topped with parsley

Filet Mignon With Blue Cheese Sauce Recipe

  • Author: Brit Kapustina
  • Total Time: 25 minutes
  • Yield: 2
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Global


  • 2 filet mignon steaks, 6-8 ounces (170230 grams) each
  • Kosher salt to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons (30 grams) unsalted butter
  • 1 shallot, finely diced
  • ¾ cup (180 ml) heavy cream
  • 4 oz (115 grams) blue cheese,* crumbled


  1. Generously season the steaks on all sides with salt. Place on a pan fitted with a wire rack in the fridge uncovered for up to 24 hours (and at least 2 hours). Pat the steaks dry.
  2. Preheat oven to 350°F (180°C).
  3. Heat a heavy-bottomed oven-safe skillet (cast iron or stainless steel) over high heat. Add the vegetable oil.
  4. Add the filet mignon steaks and sear on one side (about 2-3 minutes) until well browned. Flip the steaks and immediately transfer the skillet to the oven for 6-9 minutes or until they reach an internal temperature of approximately 5 degrees Fahrenheit below your desired doneness. So for a target temperature of 125°F (52°C), which is between rare and medium-rare, the steaks would come out of the oven at 120°F (49°C). Start checking at 5 minutes, especially if you have smaller steaks.
  5. Transfer the filet mignon to a plate and allow to rest while you make the sauce.
  6. Melt the butter in the skillet over medium heat (use the same skillet you used to make the steaks for the best flavor).
  7. Add the diced shallots and cook for 3 minutes or until golden brown.
  8. Add the heavy cream and cook an additional 5 minutes or until the sauce begins to thicken.
  9. Stir in the crumbled blue cheese. Season with salt (if needed) and cook until the sauce is smooth and thickened to your preference. Serve with filet mignon.


Blue cheese: Choose a creamy blue cheese in wedge form. Pre-crumbled cheese will be less flavorful and won’t melt as nicely. I recommend Gorgonzola, Roquefort or Stilton.

Storage: Store leftover filet mignon and blue cheese sauce in separate sealed containers in the fridge for 3-4 days.

Keywords: Filet Mignon with Blue Cheese Sauce