Ingredients
2 pieces thick cut fillet mignon steaks (I recently bought the whole tenderloin on sale at Fresh market and froze half)
1 small shallot (small dice)
1 cup red wine
Demi glace- Fresh Market sells packets of this rich reduced beef glace’
1/2 cup mushroom broth
1 Tablespoon blue cheese (crumbled)
2 teaspoon thyme (chopped)
2 thin slices butter For oven roasted red potatoes:
1/2 lb fingerling potatoes,
1 teaspoon rosemary (chopped), olive oil, salt and pepper
Directions
1. Leave the steak out in room temperature for 30 mins before cooking
2. Pat dry with paper towel. Salt and pepper on both side
3. In a ovenproof skillet, heat the olive oil over medium-high heat until almost smoking.
4. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top
5. Place it in the oven (375′F) for 10 mins for medium rare.
6. Take the meat out, place some butter on top and let it rest.
7. Return the pan to the stove over medium-high heat, add shallot and mushroom and cook till brown
8. Add wine and reduce till half
9. Add mushroom stock and reduce till half
10. Add chopped thyme
11. Stir in blue cheese. (If someone doesn’t like blue cheese, just don’t tell them. )
12. Salt and pepper (Blue cheese is salty and go real easy with salt)
For the potatoes
1. Cut Fingerling in half
2. Boil them for 15-20 minutes till tender
3. Drain
4. Drizzle with some olive oil, add chopped rosemary and salt and pepper
5. Place in the over (350′F) for 20 mins
