Seared Filet Mignon Steaks with Maytag Blue Cheese Butter and Red Wine Sauce

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Recipe categories: Steaks

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20 min
Prep Time
10 min
Cook Time
4
Servings
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Utilize the classic Omaha Steaks Filet Mignon in this savory recipe for Seared Filet Mignon Steaks with Maytag Blue Cheese Butter and Red Wine. Our filet mignons are covered in a red wine sauce made with cabernet sauvignon, demi-glace, and peppercorns, and served with a dollop of homemade Maytag Blue Cheese Butter in this flavorful entrée that is sure to both impress and satisfy.

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Ingredients

Steaks:

4 Omaha Steaks Filet Mignon Steaks, about 8 ounces each, sliced crosswise into 2 medallions
2 teaspoons butter
Salt and freshly ground black pepper

Maytag Blue Cheese Butter:

1/2 cup Maytag blue cheese
8 tablespoons (1 stick) butter, at room temperature

Red Wine Sauce:

1 Beef Demi Glace (Omaha's Best Genuine Steak Gravy)
2 tablespoons butter
1/2 cup finely diced onion
20 black peppercorns
1/2 cup Cabernet Sauvignon wine

Preparation

Maytag Blue Cheese Butter:

Whisk together the cheese and butter in a mixing bowl and refrigerate until set.

Red Wine Sauce:

Heat the butter in a sauté pan.
Add the onion and sauté over medium-high heat for about 2 to 3 minutes, until the onion turns translucent.
Add the peppercorns and sauté 2 to 3 minutes longer.
Add the wine and reduce the mixture until almost dry.
Add the Demi Glace and bring to a boil.
Remove the pan from the heat, strain the sauce through a fine-mesh sieve into a clean saucepan or double boiler, and keep warm.

Filet Mignon:

Heat the butter in a sauté pan or skillet.
Add the steaks to the hot pan and sear over high heat for 2 to 3 minutes per side for medium-rare and 3 to 4 minutes per side for medium.
The steaks should be a little crusty on the outside.
Season with salt and pepper, remove from the pan, and let rest briefly.
Place a dollop of blue cheese butter on each medallion, spoon the sauce over the butter and meat, and serve immediately.