Filet Mignon encrusted with Blue Cheese

Joyce Newman


At Ruth's Chris Steak House, my husband tried blue cheese on his filet, it was awesome! I had to go home and try to recreate that experience! My hubby loved it, so did I! You can follow the recipe and omit the blue cheese if you prefer.


★★★★★ 1 vote

5 Min
15 Min


  • 2
    8 oz +. beef tenderloin steaks, 1.5" to 2" thick
  • 4 Tbsp
    blue cheese crumbles (optional)
  • dash(es)
    garlic salt or sea salt, to taste
  • dash(es)
    fresh ground black pepper, to taste
  • 2-4 Tbsp
    real butter, melted (optional)

How to Make Filet Mignon encrusted with Blue Cheese


  1. Preheat oven to 350* degrees.
    Preheat oil in cast iron skillet or one without non-stick coating on HIGH.
    Season your steaks just before adding them to skillet.
  2. When skillet is hot, add seasoned steaks, cook for 3 minutes on one side. (set timer!)
    Turn over after 3 minutes, add blue cheese crumbles.
    (They will look very well done at this point, but NO worries! ;)
  3. Place steaks (still in the skillet) into preheated 350* oven. Roast for 12-13 minutes for medium rare steaks or 13-15 minutes for medium done steaks. Filet Mignon is best with a pink center for a juicy, tender steak!
  4. When steaks are done, remove from oven and let them REST for about 3 minutes before plating them.
    Meanwhile, heat your dinner plates in the 350* oven.
    Melt 2-4 Tbsp of real butter in the microwave in a small glass measuring cup or bowl. Pour on top of steaks (with or without blue cheese) just before serving. Pairs well with a Cabernet or Zinfandel.

Printable Recipe Card

About Filet Mignon encrusted with Blue Cheese

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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