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Recipe

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

Scott Phillips

Servings: two.

This recipe gives you the chance to use up some hearty red wine: the beef and blue cheese help to soften the tannins in those kinds of reds.

Ingredients

  • 1 Tbs. vegetable oil
  • 2 filets mignons (5 to 6 oz. each), lightly pounded to about 3/4 inch thick, seasoned with kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 2 shallots, minced
  • 3/4 cup full-bodied red wine, such as Cabernet Sauvignon
  • 3/4 cup homemade or low-salt chicken broth
  • 1 Tbs. fresh rosemary, chopped
  • 2 Tbs. crumbled blue cheese
  • 2 Tbs. pine nuts, toasted and chopped

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 110
      Sodium (mg): 800
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 35

Preparation

  • 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 minutes 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 hold back the cooked-on juices and browned bits. Reduce the heat to medium high and add the butter. When the butter is melted, add the shallots, sautéing until softened, about 1 minute. Add the wine and cook at a vigorous simmer, scraping up the  browned bits with a wooden spoon and reducing until the liquid is very syrupy. Add the broth and rosemary; continue boiling until the liquid is reduced by half. Remove from the heat.
  • Stir in the blue cheese, along with any juices that have run off the filets; the cheese should melt just slightly. Spoon the sauce over the filets, garnish with the chopped pine nuts, and serve.

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