Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • marionlat | 01/18/2019

    That sauce!! So good my husband licked his plate ! The only thing I would do different was maybe 1 1/2 tbs of blue cheese instead of 2 because I feel it was overpowering a little bit the rest of the ingredients. But amazing !

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial