Tuesday, September 30, 2008

Filet mignon w/ Roquefort sauce

At the weekend I was in Kansas City (Missouri, not Kansas) and I had dinner at the steakhouse called Pierpont's in the renovated Union Station. The decor was great and enhanced the old, magnificent train station. I ordered a filet mignon with a blue cheese cream sauce and a balsamic reduction. I could have licked the plate!

The delicious dinner inspired me to share this recipe for a Roquefort sauce that my mother picked up from a restaurant called Miss Aimee B's Tea Room in St. Charles, Missouri. It's a recipe that you should only fix for someone you really love because it is really expensive to make. The sauce could go with any steak, I suppose, but the flavors go well with filet. I also like that it is made with Roquefort and not just any old blue cheese. Roquefort is smooth, creamy, and pungent without being too sharp or bitter. It's perfect for this dish although it does kill me to cook such a fine cheese instead of putting it on a cracker!

To find a good wine to go with this dish, head down to the Wine Authorities on University Drive and ask them to suggest a Bordeaux. I like to serve skin-on mashed potatoes because the potatoes pick up some of the yummy sauce on the plate.

1. Preheat your broiler or grill.

2. Rub 3 or 4 filet mignon with minced fresh garlic, salt and pepper. Cook on grill (or broil) until the steak is done to your liking.

3. While the steaks are cooking, combine the following in a medium saucepan:

4 oz. Roquefort crumbled
1 stick unsalted butter
2 cloves minced garlic
2 T Worchestershire sauce
1/2 t. caraway seeds

Stir until cheese and butter melt.

4. Add to the sauce 1/2c. sliced green onions and 8oz mushrooms thinly sliced. Continue cooking 2 or 3 more minutes.

5. Pour over steaks.