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Seared Filet Mignon Steaks with Maytag Blue Cheese Butter and Red Wine Sauce
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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
- 1/2 cup Maytag blue cheese
- 8 tablespoons (1 stick) butter, at room temperature
- 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.
- 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.
Nutrition Facts | |
Calories | 810 |
Total Fat | 60g |
Saturated Fat | 32g |
Cholesterol | 260mg |
Sodium | 880mg |
Carbohydrates | 4g |
Fiber | 1g |
Protein | 46g |
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