Chef Vaughn from Anvil Appliances joined us to share how you can make a great filet mignon with a blue cheese crust.
Filet Mignon with Blue Cheese Crust
- 4 – 8 oz. Tender Loin Steaks
- 4 T. Butter
- Salt and Pepper
- ½ pound blue cheese
- 1/8 pound butter, melted
- 1 C Panko white bread crumbs
- Fresh ground black pepper to taste
Bring steaks to room temperature, season with salt and pepper and brush with butter melted on the steak.
Sear off on the Napoleon infrared burner for 30 seconds, turn 90 degrees for another 30 seconds and do the same on the other side. Grill as desired (110 degrees for extra rare and up 10 degrees to next level of doneness).
Combine the crust ingredients to look like a wet, sand texture and coat top of the steak.
Place under hood of grill for about 5 min. and let brown, make sure you take into account this time as you sear off your steak.
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