5 Comments so far

1. Dottie R on August 28, 2009 2:42 pm

   Just mix a little butter in with some blue cheese and top your perfectly rare grilled filet mignon with it! Most of the time, I use about twice as much blue cheese as butter.
   Another wonderful thing with the blue cheese is a recipe I first tried in Jan and have made 3 times now. It’s from Cooking Pleasures’ 12/07 to 1/08 issue. They can call this a dip and it does work for that with fresh veggies, but it’s also great on steaks or burgers or even as a salad dressing (though it’s a little thick for that so we use 1/2 this and 1/2 another dressing)
   Blue Cheese & Carmelized Onion Dip
   1 Tbl. oil
   1 large onion – thinly sliced/halved or quartered (1 1/2 cups)
   3/4 cup mayonnaise
   3/4 cup sour cream
   4 oz. blue cheese
   1/4 tsp. salt
   1/4 tsp. fresh ground black pepper
   Cook onions in oil over medium heat for 20 minutes, stirring regularly. Cool onions. Mix balance and crush blue cheese (works easily with a fork). Add onions. Chill 2 hours. Keep refrigerated.
   Enjoy the Blue Cheese!

2. ciaobarb on August 28, 2009 3:23 pm

   If you are asking what kind of blue cheese to put on a filet mignon…I would go with poin rays blue from california or stilton. Both will work nicely. Point Rays is very creamy and rich. The stilton is less strong but creamy and earthy in flavor.
   Crumble the cheese when it’s cold in a zip plastic bag and place on filet right when it’s done cooking.
   Try to stay away from pre-crumbled cheese…you loose a ton of flavor when cheese is exposed to air.

3. s l on August 28, 2009 3:28 pm

   pan sear evenly on both sides (time depends on the thickness, i like medium rare) until it’s slightly underdone, and then I like to put a little butter, blue cheese, and seasoned bread crumbs on top and put it in a very hot oven or broiler to melt everything.

4. Bronco on August 28, 2009 3:52 pm

   Oven broil the filet, then crumble the cheese on top for the last three minutes, rest out of the oven for 10 and MMMMMM
   good
   Cheers
   B

5. Suz Hi R&S Regs on August 28, 2009 3:58 pm

   Like individual Beef Wellingtons with Blue Cheese instead of pate