ANGUS FILET MIGNON WITH TOASTED WALNUT & DANISH BLUE CHEESE BUTTER

Serve with Cabernet Severnyi

STEP 1:  Toasted Walnut and Blue Cheese Butter
This buttery topping is unbelievably subtle and delicious.  Try it, even if you are not normally a fan of blue cheese.

6 oz. of firm, blue cheese (Danish), crumbled
4 oz. of butter
1/2 cup of shelled, halved walnuts
1 Shallot, finely chopped
Freshly ground black pepper, to taste
Optional: 1 ½ Tbsp of chopped, flat-leaf parsley

1.       Preheat over to 350 degrees;

2.       Spread walnuts out on an ungreased baking sheet, and toast in the oven for about 8-10 minutes, until they are golden brown and fragrant.  Watch them carefully as they burn quickly.  Let cool, and chop coarsely;

3.       Bring the butter and cheese to room temperature, and mix all ingredients together in a bowl until well combined;

4.       Chill in the refrigerator for 60 minutes. 

TIP:  make a large batch, and freeze in small portions for future use.

STEP 2:  The Beef
4 x 6 oz. Angus Filet Mignon *

1.       Preheat oven to 250 degrees;

2.       Add a tbsp of olive oil to a cast iron skillet, and preheat stovetop on medium high heat;

3.       Prep your filets with a generous sprinkling of salt and pepper, or - if you love flavour - a gentle rub of Steak Spice on both sides;

4.       When the skillet starts smoking slightly, add the steaks;

5.       Sear 3-4 minutes each side, to achieve a crust, and transfer to the oven;

6.       Bake for approximately10 minutes, to achieve medium-rare. 

STEP 3:  Plating your meal
Heat your plates in the microwave prior to plating, and transfer the steaks directly from the pan to the plate.  Top each with a tablespoon of the chilled Toasted Walnut and Blue Cheese butter.  TIP: serve alongside the following dishes:
- Homemade oven-fries, tossed in steak spice and olive oil, and roasted
- Grilled vegetables (sliced zucchini, 2” pieces of mixed bell peppers, quartered button mushrooms, and large slices of red onion, tossed in a vinaigrette of balsamic vinegar, olive oil, oregano, salt & pepper), grilled or roasted under the broiler
- Mixed green salad, with cherry tomatoes, tossed in balsamic vinegar and olive oil vinaigrette

Shopping notes: Most filet mignon is tender, juicy and rich, but Angus Beef is particularly well-marbled and buttery in texture. If you don’t have a good, local butcher, Loblaws often carries AAA Certified Angus Beef and will cut your steaks to order.

This recipe is graciously provided by Chef Graham Lonergan of Gourmet à votre service.