Mohamed Shili This delicious grilled filet mignon recipe by Bobby Flay is perfect for a quick, elegant meal. Topped with creamy blue cheese butter and infused with fresh thyme, it’s bursting with flavor. Simple to prepare with just a few ingredients, this dish is ideal for any occasion and pairs beautifully with your favorite sides.
Ingredients Needed:
- 1 stick unsalted butter, slightly softened
- 1/4 cup crumbled Cabrales blue cheese
- 2 teaspoons finely chopped fresh thyme
- Salt and freshly cracked black pepper
- 4 (1 1/2-inch thick) filet mignons
- Canola oil, as needed
- 1 teaspoon coarsely cracked black pepper
How To Make Grilled Filet with Blue Cheese Butter Recipe?
- Prepare the Blue Cheese Butter: Combine 115g of softened butter, 60g of crumbled blue cheese, and 2g of fresh thyme in a bowl. Add salt and cracked black pepper to taste. Cover and refrigerate for 30 minutes to let it firm up.
- Preheat the Grill: Heat your grill to high heat.
- Season the Steaks: Brush 4 filet mignons with canola oil and season each with salt and 6g of coarsely cracked black pepper.
- Grill the Steaks: Place the steaks on the hot grill and cook until well-charged on both sides, reaching your desired doneness (medium-rare is recommended).
- Rest and Serve: Transfer the grilled steaks to a platter. Top each steak with a dollop of the prepared blue cheese butter. Let them rest for 5 minutes before serving.
Recipe Tips:
- Use high-quality meat: Choose filet mignons that are well-marbled and fresh for the best flavor and texture.
- Bring steaks to room temperature: Take the steaks out of the fridge 30 minutes before grilling to ensure even cooking.
- Don’t overwork the butter: Mix the butter, cheese, and thyme gently to maintain a creamy texture.
- Use a meat thermometer: Check the internal temperature of the steaks to avoid overcooking. Medium-rare is perfect at 57°C.
- Let the steaks rest: After grilling, let the steaks sit for 5 minutes so the juices redistribute evenly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the steak cool to room temperature first. Store it in an airtight container in the fridge for up to 3 days.
- Reheat: Warm a skillet over medium heat, add some oil or butter, and heat the steak for 2-3 minutes on each side.
Nutrition Facts:
- Calories: 474 kcal
- Total Fat: 37g
- Saturated Fat: 20g
- Cholesterol: 157mg
- Sodium: 348mg
- Potassium: 444mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 34g
Try More Bobby Flay Recipes:
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
- Hot Wings with Blue Cheese-Yogurt Sauce
- Grilled Mango with Lime, Salt and Ancho Powder
- Grilled Skirt Steak with Green and Smokey Red Chimichurri
Grilled Filet with Blue Cheese Butter
Description
This delicious grilled filet mignon recipe by Bobby Flay is perfect for a quick, elegant meal. Topped with creamy blue cheese butter and infused with fresh thyme, it’s bursting with flavor. Simple to prepare with just a few ingredients, this dish is ideal for any occasion and pairs beautifully with your favorite sides.
Ingredients
Instructions
- Prepare the Blue Cheese Butter: Combine 115g of softened butter, 60g of crumbled blue cheese, and 2g of fresh thyme in a bowl. Add salt and cracked black pepper to taste. Cover and refrigerate for 30 minutes to let it firm up.
- Preheat the Grill: Heat your grill to high heat.
- Season the Steaks: Brush 4 filet mignons with canola oil and season each with salt and 6g of coarsely cracked black pepper.
- Grill the Steaks: Place the steaks on the hot grill and cook until well-charged on both sides, reaching your desired doneness (medium-rare is recommended).
- Rest and Serve: Transfer the grilled steaks to a platter. Top each steak with a dollop of the prepared blue cheese butter. Let them rest for 5 minutes before serving.
Notes
- Use high-quality meat: Choose filet mignons that are well-marbled and fresh for the best flavor and texture.
- Bring steaks to room temperature: Take the steaks out of the fridge 30 minutes before grilling to ensure even cooking.
- Don’t overwork the butter: Mix the butter, cheese, and thyme gently to maintain a creamy texture.
- Use a meat thermometer: Check the internal temperature of the steaks to avoid overcooking. Medium-rare is perfect at 57°C.
- Let the steaks rest: After grilling, let the steaks sit for 5 minutes so the juices redistribute evenly.
Grilled Filet with Blue Cheese Butter