A delightful twist on the classic filet mignon, featuring a herbaceous crust and a rich red wine reduction sauce.
Melt the butter in a skillet over medium heat. Add the chopped onion, minced garlic, and thyme. Cook until the onion is translucent.
Cooking the onions until translucent ensures they release their sweetness into the sauce.
Pour in the beef broth and red wine. Bring to a boil, then reduce to a simmer until the liquid reduces by half.
Reducing the liquid concentrates the flavors, so be patient during this step.
Season the filet mignon with salt and pepper. Heat a skillet over high heat and sear the steaks on both sides until browned.
A hot skillet ensures a good sear, locking in the juices of the steak.
Transfer the skillet to a preheated oven at 350°F and roast the steaks to your desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
Mix the bread crumbs and blue cheese in a bowl. Top each steak with this mixture.
Press the crust mixture gently onto the steaks to ensure it adheres well.
Place the steaks under the broiler until the crust is golden and bubbly.
Keep an eye on the broiler to prevent the crust from burning.
Let the steaks rest for 10 minutes before serving. Serve with the warm red wine reduction sauce.
Resting the steaks allows the juices to redistribute, making them more tender.
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