March 14, 2010

FILET MIGNON WITH DANISH HERB AND BLEU CHEESE SAUCE

2 tbsp. Danish cream cheese with herbs and spices
1 tbsp. plus additional Danish Bleu cheese, crumbled
2 tbsp. butter
2 Sm. filet Mignon steaks, cut 1 1/4-inch thick and trimmed
2 tbsp. dry White wine
2 tbsp. water
Freshly ground pepper to taste
2 slices bacon, crisply cooked and drained

On a small plate mash herbed and spiced cheese with 1 tablespoon Bleu cheese and set aside. Warm serving plates in a slow oven. In small skillet over moderate heat, melt butter. Add steaks. Brown on both sides then cook to desired doneness. Transfer to heated plates and keep warm. Add wine to drippings in skillet. Increase heat until mixture boils. Boil for 1 minute and reduce heat to low. Stir in cheeses, mixing well with a fork. Blend in water and pepper. Simmer gently one minute, stirring several times. Thin to desired consistency with additional water if necessary. Pour sauce over steaks and top each with bacon strip. Serve with additional Bleu cheese. Serves 2.

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