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Filet Mignon with Rosemary and Blue Cheese
Makes 2 servings
*2 tbls. butter
*2 6-8 oz. filet mignon steaks (about 1 inch thick)
*salt and pepper, to taste
*1 shallot, minced
*2/3 cup chicken stock
*2 tsp. fresh rosemary, chopped
*2 oz. blue cheese, crumbled
1Melt butter in medium skillet. Season steaks on both sides with salt and pepper. Pan cook steaks until done, as desired. Remove steaks to clean plate and cover to keep warm.
2Add shallot to pan and scrape up any brown bits. Add chicken stock and rosemary. Bring to boil and reduce to sauce consistency, 3-5 minutes. (Add additional stock if necessary).
3Spoon sauce over steaks and sprinkle with cheese.