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

Recipe Categories: All Recipes | Steaks

Prep time: 20 min

Cook time: 10 min

Serves: 4

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

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.

Featured Omaha Steaks Product

Filet Mignons

4 (8 oz.) steaks

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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.