Filet Mignon Topped with Blue Cheese
A simple classic with added flavor. In my opinion, the most important part of cooking filet is choosing a good piece. I like them short and stocky.
Source: The 3-Hour Diet Cookbook
2 filet mignon steaks, about 3/4-1 lb. total
Salt and pepper, or steak seasoning
1 T. olive oil
4 oz. crumbled blue cheese, about 1/2 c.
Season filets with salt and pepper.
Heat a skillet, with 1 T. olive oil, over medium-high heat. Allow the pan to get very hot.
Sear filets over the heat, cooking until internal thermometer, inserted in the thickness part of the meat, reaches about 140 degrees. Reduce heat and add crumbled blue cheese. Let meat rest for 7-10 minutes, until blue cheese has melted and meat's temperature has risen a few more degrees.