Filet with Blue Cheese Pan Sauce

Pre's tender filet mignon pairs beautifully with a rich, tangy blue cheese pan sauce in this elegant weeknight dinner. Caramelized onions and sautéed mushrooms provide earthy depth while heavy cream mellows the cheese's bold flavor. The entire dish comes together in about 45 minutes, proving that restaurant-quality meals don't require complex technique.

Total Time: 45 minutes

Servings: 2

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Blue Cheese Pan Sauce Ingredients

• 2 5-ounce Pre Filet Mignon steaks

• 2 teaspoons freshly ground black pepper

• 1½ teaspoons kosher salt, divided

• 2 tablespoons unsalted butter, divided

• 1 large onion, peeled, halved, and thinly sliced

• 1 teaspoon sugar

• ¼ cup dry white wine, divided

• 1 8-ounce container of baby bella mushrooms, stemmed and sliced

• ¼ cup low-sodium chicken stock

• 1 cup heavy cream

• 5 ounces blue cheese (such as Roquefort, Gorgonzola, or Stilton), crumbled

• 1 teaspoon Worcestershire sauce

• pinch of cayenne

• 1 tablespoon high-heat cooking oil

• 1 tablespoon fresh chives, chopped

Instructions:

1. Remove steaks from refrigerator and blot dry with paper towels. (Why: removing surface moisture helps develop a deeper, browned crust.)

2. Place pepper and ½ teaspoon salt on plate and roll steaks to coat evenly on all sides.

3. Set aside while preparing onions, mushrooms, and sauce.

4. Melt 1 tablespoon butter in large skillet over medium heat.

5. Add onions and ½ teaspoon salt and cook, stirring, 2 to 3 minutes, until they begin to soften.

6. Add sugar and reduce heat to low. Continue cooking, stirring, about 10 minutes, until onions turn light brown, being careful not to burn them. (Why: low heat and patience allow the onions' natural sugars to caramelize, developing deep, sweet flavor.)

7. Add 2 tablespoons wine and cook about 5 minutes, until almost evaporated.

8. Push onions to side of skillet, increase heat to medium, and add remaining 1 tablespoon butter.

9. Add mushrooms, stirring to coat, and cook 4 to 5 minutes, until they begin to release liquid.

10. Stir mushrooms and onions together, add remaining 2 tablespoons wine, and cook 5 minutes.

11. Add chicken stock and remaining ½ teaspoon salt. Simmer over lowest heat while preparing steaks and blue cheese sauce.

12. Bring heavy cream to gentle simmer in small saucepan over medium-low heat.

13. Add blue cheese and Worcestershire and stir 2 to 3 minutes, until cheese melts.

14. Stir in cayenne and keep sauce warm over very low heat.

15. Preheat cast-iron or stainless steel pan over medium-high heat. Add 1 tablespoon high-heat cooking oil.

16. Cook filet mignon 5 to 6 minutes per side, until internal temperature reaches 125-130º F for medium-rare. (Why: filet is lean and cooks quickly, so a thermometer prevents overcooking this tender cut.)

17. Remove from pan and let rest 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.)

18. Divide onions and mushrooms between 2 plates, top with sliced filet, and drizzle with blue cheese pan sauce.

19. Top with chopped chives.