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

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Serves two.

  • To learn more, read:
    Cooking with Wine
  • by from Fine Cooking
    Issue 39

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): fat g 31; Fat Calories (kcal): 280; Saturated Fat (g): sat fat g 11; Protein (g): protein g 35; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 800; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 1;

Photo: Scott Phillips

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