A gourmet filet mignon steak dish with a savory blue cheese pan sauce and blue cheese crumbles. The perfect meal to serve with smashed potatoes and asparagus for a stay-at-home date night dinner.
1 (7-ounce) filet mignon (2 inches thick)
1/2 tsp. Olive oil
1 1/2 Tbsp. Red wine
1/4 cup Beef broth
1/4 cup Water
2 Tbsp. Robert Rothschild Farm Blue Cheese Dijon Mustard
1 tsp. Unsalted butter
Blue cheese crumbles
Season the beef with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with wine over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in Robert Rothschild Farm Blue Cheese Dijon Mustard, butter, crumbles and any meat juices from cutting board. Taste and add salt and pepper as needed. Thinly slice filets and serve with sauce.