| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 4 servings, butter 8 servings |
Ingredients
- 8 ounces (2 sticks) unsalted butter, room temperature
- 2 teaspoons coarse grey sea salt
- 6 ounces Roquefort or Stilton cheese, cut into chunks
- 4 to 6 ounces beef fillets, good quality and at least 2-inches high
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
- Preheat oven to 400 degrees F.
- Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
- Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 705 |
| Total Fat | 71 g |
| Saturated Fat | 41 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 17 g |
| Cholesterol | 184 mg |
| Sodium | 512 mg |
Reviews
This is definitely a five star recipe! This was served recently at a friend’s house and I was blown away!! –and I grew up on an Angus beef cattle farm! Best steak I’ve EVER eaten!!
I have made these several times – HEAVENLY! My husband & i don’t even eat meat anymore, but I still make these as gifts…and was told “I didn’t know you could say “I love you” with blue cheese butter.” Simple, easy to follow directions that leave you looking like a pro!
Delicious! These came out perfect! Juicy and tender, love the blue cheese butter as well.
My favorite meal to make for my husband and I when we have a date night at home. This is delicious and so easy! I usually roast asparagus and potatoes for the side.
The compound butter was amazing! I will definitely make this again.
I love this Steak.
What I want to know is Where Is Claire??????
What I want to know is Where Is Claire??????
Did Food Net Work do a dumb thing and drop her?
She is not on the scroll with the rest of the chefs.
And I don’t see her on TV.
Wake up food network.
Will someone please answer me????
Bev in Ohio
My family and I loved this!! I couldn’t find fillets so I just bought some top sirloin instead. I seared it with olive oil, salt and pepper, and some of the butter/cheese (used blue cheese). I threw it on the grill for a few mintues smeared with more butter/cheese, then back on the pan right before I served it to heat it up. Topped it with the butter. Worked so well I might not use fillet next time either.
just out of this world, you would think you cannot go wrong with the filet, so tender:)) but the butter disc!! it is out of this world,
I made these steaks, along with the roasted tomatoes and garlic and creamed spinach. It was delicious. My husband said if it tasted like a restaurant meal. I made everything as instructed with the exception of cutting the butter/blue cheese recipe in half (only made for two) and I didn’t tie together because I didn’t have twine. The steaks held up fine without the twine.
We will definitely be making this one again. It’s rich and heavy so will make for a nice meal on special occasions.
We will definitely be making this one again. It’s rich and heavy so will make for a nice meal on special occasions.
I made this recipe, well all from this episode with the exception of the mousse..and it was fantastic! I added garlic mashed potatoes and an Italian Cream Cheese cake (it’s my Mother’s favorite and it was her day. Way to go Claire……Dad has even suggested that he would like it for Father’s Day lunch…….