Filet Mignon with Blue Cheese Crust

Filet Mignon with Blue Cheese Crust, Bull & Bear Popover,
Port Wine Sauce, and Béarnaise
Serves: 6
FOR THE PORT WINE SAUCE:
2 cups port wine
1 cup Veal Jus, made without the 2 tablespoons butter
2 tablespoons butter
FOR THE BÉARNAISE SAUCE:
3 tablespoons dried tarragon
1/8 teaspoon freshly ground white pepper
¼ cup dry white wine
¼ cup white wine vinegar
1 tablespoon Veal Jus
3 large egg yolks
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
2 cups melted butter
1 teaspoon salt
1/8 teaspoon cayenne
Bull & Bear Cheese Popovers
FOR THE STEAKS AND CRUST:
6 ounces Stilton cheese
6 filet mignon steaks, about 8 ounces each
1 tablespoon canola oil
Salt and freshly ground black pepper to taste
FOR THE WATERCRESS GARNISH
1 cup watercress leaves
1 teaspoon extra-virgin olive oil
Pinch of salt
FILET MIGNON, WHICH IS CUT from the tenderloin section that runs
along the steer’s back, is not a heavily used muscle, which is
why it is so tender.
For that matter, it can also be dry and
somewhat bland because it has less marbling (internal fat).
However, I cannot argue with all the people who just love it
because of its tenderness and delicate flavor.
The Angus Prime
filet we use is far more flavorful than comparable cuts because
of its marbling.
But Angus or no Angus, I readily admit that the
addition of blue cheese balanced with the port wine sauce and
béarnaise makes for one awesome dinner!
You will love the
popovers too, which are an excellent accompaniment for any beef
dish.
TO PREPARE THE PORT WINE SAUCE
Pour the port into a saucepan and set over medium heat.
Reduce
to ¼ cup, about 15 minutes, taking care to avoid a flare-up as
the alcohol burns off.
Add the veal jus (do not add the butter
at the end of the veal jus recipe.)
Simmer for 1 minute, season
with salt and pepper, and then stir in 2 tablespoons butter.
Keep warm over low heat.
TO PREPARE THE BÉARNAISE SAUCE
Place the tarragon and pepper in a small saucepan, add the wine
and vinegar, and set over medium heat. Bring to a boil and
continue to cook until the liquid has almost evaporated but the
ingredients in the pan are still moist, 4 to 5 minutes.
Veal Jus, return to a boil, and remove from the heat.
Add the
Set aside.
In a stainless steel bowl set over a saucepan of simmering water,
whisk the yolks, lemon juice, and 2 tablespoons of water until
cooked (about 140˚ F.), thick, light, and aerated 4 to 5 minutes.
Slowly whisk in the melted butter and season with salt and
cayenne.
Add the reserved tarragon reduction, stir to thoroughly
incorporate, and keep warm over low heat.
Prepare the grill.
Prepare the Popovers.
TO PREPARE THE STEAKS
Form the cheese into 6 balls and flatten each ball to the size of
a steak.
Season the filets with oil, salt, and pepper and
transfer to the hot grill. Grill the filets for about 9 or 10
minutes on each side, or until the steaks are cooked medium-rare
to medium, or to the desired doneness, about 9 to 10 minutes on
each side.
Place the cheese on top of steaks during the last 2
or 3 minutes of cooking time to let it melt.
TO SERVE
In a bowl, toss the watercress with the oil and salt. Place 1½ tablespoons of the béarnaise
sauce in the center of each warm serving plate. Drizzle 1½ tablespoons of the port wine
sauce around the béarnaise. Place in a filet in the center of the sauce and top with the
tossed watercress.
Wine Recommendation: Napa Valley Cabernet Sauvignon (spicy mocha and chocolateoak aromas, ripe and rich finish).
CHEF’S NOTE
Béarnaise sauce traditionally contains egg yolks that are not fully cooked – an issue for
some with immunity concerns. For food safety reasons, discard the sauce after 2 hours.