Filet Mignon with Creamy Bleu Cheese Grits and Mushroom Saute

Filet Mignon with Creamy Bleu Cheese Grits and Mushroom Saute

Serves 2.

A fancy, romantic meal for two. To be honest, although I'm giving you a recipe for two, I originally only made this for myself, and myself alone. The Mr. is away for a month, and after a week of frozen meals and cereal, I needed a stick-to-your-ribs tasty treat. So, I had a date with myself and took advantage of the chance to prepare something The Mr. does not care for (and thus, we rarely eat)... mushrooms. When you're cooking for yourself, those kind of rules no longer apply. :)

Filet continues to be a challenge for me. Every time, the meat is a different shape (I wasn't wild about the longer, thinner shape of this one) and a different thickness, which completely eliminates the chance to land upon a tried-and-true cooking method and time. I'm giving you guidelines, but if you have a preferred method, please use it!

The combination of the filet, grits, and mushrooms went together really well. Any combination of the three tasted great together. Recipes adapted from AllRecipes.com.

Filet Mignon

(2) 4-6 oz. filets

salt and pepper

2 T. olive oil

Season filets and allow to rest at room temperature for about 30 minutes. (The shock and result of cold meat against a hot pan isn't as ideal as meat that has had the chance to lose its chill.) Heat olive oil in a pan over medium-high heat. Allow the pan to fully heat up -- don't get impatient and put the meat on too early. When the pan is ready, add filets. You should hear that "chiizchhhhh" sound as it sears. After 4-5 minutes (depending on your desired degree of doneness), flip and cook for another 4-5 minutes.

Creamy Bleu Cheese Grits

1-1/2 c. chicken broth

1 c. milk

1/4 t. salt

1/2 c. quick-cooking grits

1/2 c. bleu cheese

dash pepper

Bring broth, milk, and salt to a boil. Whisk in grits; reduce heat to low and cook, uncovered for about 20 minutes, or until grits become thick, stirring consistently. Stir in bleu cheese and spices. When cheese has melted and began to blend evenly with the grits, you are ready to serve.

Mushroom Saute

2 T. butter

8 oz. fresh mushroom blend

2 T. chopped onion

2 cloves garlic, minced

salt and pepper, to taste

Melt butter in a saute pan over medium heat. Add onion and garlic and cook 1-2 minutes until fragrant. Add mushrooms and cook until soft, approximately 10-15 minutes, stirring occasionally.