Seared Filet Mignon Steaks with Maytag Blue Cheese Butter and Red Wine Sauce
Seared Filet Mignon Steaks
  • 20 min
    Prep Time
  • 10 min
    Cook Time
  • 4

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  • 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
Maytag Blue Cheese Butter:

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

Red Wine Sauce:
  1. Heat the butter in a sauté pan.
  2. Add the onion and sauté over medium-high heat for about 2 to 3 minutes, until the onion turns translucent.
  3. Add the peppercorns and sauté 2 to 3 minutes longer.
  4. Add the wine and reduce the mixture until almost dry.
  5. Add the Demi Glace and bring to a boil.
  6. 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:
  1. Heat the butter in a sauté pan or skillet.
  2. 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.
  3. The steaks should be a little crusty on the outside.
  4. Season with salt and pepper, remove from the pan, and let rest briefly.
  5. Place a dollop of blue cheese butter on each medallion, spoon the sauce over the butter and meat, and serve immediately.