Currently: Trying to write this post, but distracted by my son who has been tossing and turning in his crib for the last 20 minutes. Every time I think he’s settled down, he makes a drastic jerk around, and looks directly into the monitor’s camera like he knows I’m watching him. I’m staring back, willing him to go back to sleep peacefully, without me having to intervene.
You see, my child has been sleeping like a rock star for the last month and half, on average, 12 hours a night. This was after a major sleep regression at four months that left us wondering if we were ever going to sleep three straight hours again, so now, every time I see him in a less than content slumber state, I immediately go into panic mode, and hope and pray he’s able to soothe himself back to sleep – it’s not looking too promising right now…
At the rate we’re going, I’m guessing I have about five minutes before I have to go retrieve the paci he just tossed on to the floor, so I’ll quickly address these super simple, but seriously impressive filets with blue cheese brown butter.
Yep, BLUE CHEESE BROWN BUTTER, and yep, it’s as good as it sounds.
The preparation for the steaks is pretty standard, sprinkle with a copious amount of salt and pepper, sear in a screaming hot pan, and pop into a 500 degree oven to finish cooking. Along with the steaks, a few sprigs of rosemary, and a handful of cherry (or grape) tomatoes get tossed into the pan as well. With the super hot oven temp, the tomatoes cook up in a jiffy, you could even add some sliced onion, chopped asparagus, or any other summer veggie you can find lurking at your local market.
While the meat and veggies cook, you make the compound butter. I’ve used brown butter in too many recipes to count (here, here, and here to name a few), but this may be the simplest one yet with only two ingredients (three including salt). All you do is make the brown butter, let it solidify then mash is up with an equal amount of softened blue cheese. Season to taste with salt and pepper, and it’s ready to go.
Once the steaks come out of the oven, the butter is dolloped on top, and you wait just a second or two to dig in so it can start to melt on top of the steaks and down on to the tomatoes and rosemary.
- 2 Tlbs. unsalted butter
- 2 Tlbs gorgonzola cheese
- 2 8-ounce filets
- 2 tsp. canola oil
- 1 cup cherry tomatoes
- 4 sprigs rosemary
- 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.
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