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Filet mignon with Roquefort sauce

17/11/2023

The filet mignon with Roquefort sauce is an elegant dish that combines the delicacy of beef with the intense flavor of the blue cheese. Here’s how to prepare this delicious dish with an Italian twist.

Ingredients

  • 4 filet mignons (beef fillets), about 200 g each
  • 2 tablespoons of extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • For the Roquefort sauce:
    • 100 g of Roquefort cheese
    • 200 ml of fresh cream
    • 1 clove of garlic
    • 30 ml of brandy or cognac (optional)
    • Black pepper to taste

Preparation

  1. First, let the filet mignons come to room temperature for about 30 minutes before cooking, as cooking meat directly from the refrigerator can cause it to cook unevenly.

  2. In a non-stick pan, heat the extra virgin olive oil over medium-high heat and sauté the garlic cloves until golden. Remove them from the pan and set aside.

  3. Increase the heat and cook the filet mignons, adding salt and black pepper as desired. For a rare cook, sear each side for about 3-4 minutes. For medium-well or well-done, extend the cooking time according to preferences.

  4. Once the filets are cooked to your liking, remove them from the pan and let them rest on a plate covered with aluminum foil. It’s important to let the meat rest for a few minutes so that the juices redistribute internally, ensuring a juicier and more tender result.

  5. In the same pan, add the fresh cream and brandy, if using, and bring to a slow boil, scraping the bottom of the pan to incorporate the residual flavors of the meat into the sauce.

  6. Add the crumbled Roquefort cheese to the pan and stir well until it completely melds with the cream, creating a smooth sauce. Adjust for salt if needed and add a pinch of black pepper.

  7. Serve the filet mignons with the Roquefort sauce drizzled over the top or to the side, according to preference.

Curiosity

Roquefort is a French cheese aged in the caves of Roquefort-sur-Soulzon. Its distinct flavor comes from the particular fungus Penicillium roqueforti that develops in the veins of the cheese. Over time, this cheese has become synonymous with elegance in sauces and its use in cooking is celebrated for its ability to elevate simple dishes to gourmet creations.

Filet mignon with Roquefort sauce