Ingredients

• 4 x x six-ounce filet mignons
• Salt and pepper
• Olive oil
• 8 ounces blue cheese
• 2 x slices whole grain bread, cubed
• Half stick butter
• 2 x sprigs fresh rosemary
• Fresh ground pepper
• 1 cup red wine
• 1/2 cup heavy whipping cream

Directions

1. Preheat oven to 400°F.

2. Heat a large skillet over medium-high heat.

3. Season the filets and rub with olive oil. Place in the hot pan and sear for 1 minute on each side.

4. Place on a cooling rack fitted over a baking sheet. Reserve the pan.

5. Puree the blue cheese, bread, butter, rosemary and pepper in a food processor until smooth.

6. Pack blue cheese crust onto the tops of the filets and bake in oven until meat is medium-rare, about 8-10 minutes.

7. The meat and crust may be prepared in advance, refrigerated, then baked just before serving. If so, add a little more baking time.

8. Add the wine to the searing pan over medium-high heat.

9. Scrape loose the brown bits and reduce the wine to a syrup-like consistency.

10. Whisk in the cream and continue to reduce until the mixture thickens to a sauce like consistency.

11. Season and serve with the filets.

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