Seared Filets with Blue Cheese Brown Butter and Roasted Tomatoes
Author: Nicole ~ Cooking for Keeps
Prep time:
Cook time:
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Serves: 2 steaks
Tender filets are seared, then popped into a screaming hot oven with rosemary and cherry tomatoes, and then served with a nutty blue cheese brown butter.
Ingredients
2 Tlbs. unsalted butter
2 Tlbs gorgonzola cheese
2 8-ounce filets
2 tsp. canola oil
1 cup cherry tomatoes
4 sprigs rosemary
Instructions
Preheat oven to 500 degrees.
Heat a small skillet to a medium-high heat. Add butter. Once butter begins to melt and brown on the edges, swirl the pan. Swirl until the butter turns a deep brown and smells nutty. Remove from heat and transfer to a small ramekin. Pop in the freezer and chill for 2-3 minutes. Stir, and pop back into the freezer until the butter has solidified, but is still soft, another 3-5 minutes.
Add blue cheese to softened brown butter, mash with a fork until combined. Season to taste with salt and pepper. Use a mellon baller to form into balls. Chill.
Pat filets dry with a paper towel. Season both sides liberally with salt and pepper.
Preheat two mini cast-iron skillets or one medium cast iron skillet. Add 1 tsp oil to each pan. Add steaks, cook until seared, 3-4 minutes. Flip and cook another 1-2 minutes. Add 2 rosemary sprigs and half of tomatoes to each pan. Place in the oven and cook until internal temperature of the steak reaches 130 degrees (for medium-rare), about 5 minutes.
Remove skillets from oven, top steaks with brown butter.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/seared-filets-blue-cheese-brown-butter-roasted-tomatoes/