Filet of Beef with Blue Cheese, Rosemary & Pine Nut Sauce

Filet of Beef with Blue Cheese, Rosemary & Pine Nut Sauce
Photo by Scott Phillips

Ingredients

  • 2 shallots, minced
  • 2 filets mignons (5 to 6 oz. each), lightly pounded to about ¾ inch thick, seasoned with kosher salt and freshly ground black pepper
  • 1 Tbs. vegetable oil
  • ¾ cup full-bodied red wine, such as Cabernet Sauvignon
  • 2 Tbs. crumbled blue cheese
  • 1 Tbs. unsalted butter
  • ¾ cup homemade or low-salt chicken broth
  • + 2 more ingredients
    • 1 Tbs. fresh rosemary, chopped
    • 2 Tbs. pine nuts, toasted and chopped

In a medium, nonreactive skillet, heat the oil over high heat. When the oil is hot, sear the meat on both sides until well browned, about 3 min. per side for medium rare. Transfer the filets to a platter and tent them with foil to keep warm. Pour the excess oil out of the pan, making sure to hol...

View full recipe at Fine Cooking

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