Last updated on December 22nd, 2017 at 09:15 pm
This Pan Seared Filet Mignon is incredibly tender, juicy, and super tasty. Smothered in flavorful Blue Cheese Butter for a melt in your mouth easy and affordable restaurant quality meal at home.
I absolutely love the holiday season, the hustle and bustle, the parties, the shopping, the school performances and cookie exchanges. However, I think sometimes we forget to actually slow down and enjoy each moment. We forget to relax, breathe in and savor it all.
I was so excited to partner with Salemville, not only because I love their products but because this season they are reminding us to “Slow Down for the Holidays”.
How do I slow down? I cook one of my favorite meal – Pan Seared Filet Mignon with Blue Cheese Butter and share it with my loved ones all together at the table.
Although this Pan Seared Filet Mignon seems like a fancy dinner, it is so easy and quick to make. You can enjoy a restaurant quality meal without having to go anywhere (who wants to try to find a decent parking spot during the holidays anyway?) or without having to spend a ton of money at a steakhouse (let’s buy more gifts instead!).
The 3-ingredients Blue Cheese Butter comes together so easily and delivers a ton of flavor. No special equipment or gadgets needed. Just soften the butter and mix it with Salemville Blue Cheese Crumbles and chopped parsley.
Why Salemville Blue Cheese?
- I love their blue-vein cheeses. They are creamy, savory, slightly pungent and well balanced. Their cheese really melts with the butter to create the most amazing topping for this pan seared steak.
- Quality! No additives of preservatives. Just amazing cheese!
In keeping with the holiday tradition of giving, Salemville is having a GIVEAWAY! Enter to win this Grill Smoker valued at $1,000!! How amazing is that?
Click HERE to Enter the GIVEAWAY!! You know you want to!!!
- This recipe calls for filet mignon but you can use other cuts of meat such as ribeye, strip, poterhouse or T-bone. Choose steaks that are 1 1/2 to 2 inches thick.
- Serve this delicious Pan Seared Filet Mignon with Parmesan Herb Easy Skillet Potatoes or simple sauteed vegetables like asparagus or green beans.
- Bring your steak to room temperature before cooking and make sure you pat them dry with paper towels before seasoning them.
- Get creative by adding other seasonings to the Blue Cheese Butter like chopped fresh thyme, lemon zest and cracked black peppercorns!
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- 1 stick unsalted butter, softened
- 1/4 cup Salemville Blue Cheese, crumbled
- 1 tablespoon chopped parsley
- Salt and ground black pepper to taste
- 4 (1 1/2-inch) filet mignons, brought to room temperature
- 1 tablespoon olive oil
- 2 garlic cloves, peeled
- 2 rosemary sprigs
- 2 thyme sprigs
Preheat the oven to 400 degrees Fahrenheit
In a small bowl, mix together the butter, blue cheese and chopped parsley. Mix well to combine. Reserve.
Liberally season the steak with salt and ground black pepper.
Heat a cast iron or stainless steel skillet over medium high heat until hot. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks.
Sear the steak for 3 minutes per side flipping once.
Once seared on both sides, add the garlic cloves, thyme and rosemary. Place in the oven and cook for 3 minutes. Carefully remove the skillet from the oven (it is hot) and divide the blue cheese butter among the 4 steaks.
Return to the oven and cook for 1 - 2 additional minutes or until desired temperature. 110 for rare, 120 for medium rare, 130 for medium, 145 for medium well and 150 for well done.
- Remove from the oven and tent with aluminum foil. Let the meat rest for 5 to 10 minutes.
110 for rare, 120 for medium rare, 130 for medium, 145 for medium well and 150 for well done.
The above temperatures reflects the temperature your steak should have when you remove the steak from the oven. The temperature will rise while the steak is resting. Check this image for better understanding!
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!