Seared Filets with Blue Cheese Brown Butter and Roasted Tomatoes
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.
  • 2 Tlbs. unsalted butter
  • 2 Tlbs gorgonzola cheese
  • 2 8-ounce filets
  • 2 tsp. canola oil
  • 1 cup cherry tomatoes
  • 4 sprigs rosemary
  1. Preheat oven to 500 degrees.
  2. 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.
  3. 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.
  4. Pat filets dry with a paper towel. Season both sides liberally with salt and pepper.
  5. 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.
  6. Remove skillets from oven, top steaks with brown butter.
Recipe by Cooking for Keeps at