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Crusted Filet Mignon with Blue Cheese Butter

Crusted Filet Mignon with Blue Cheese Butter

Steaks served with a dollop of Blue Cheese Butter is one of the most flavorful ways to serve steak. Our Crusted Filet Mignon with Blue Cheese Butter is even tastier since our Toronto Steak Seasoning adds a fantastic flavor crust to the steak which is further enhanced with the Blue Cheese Butter. Of course, if Blue Cheese isn’t your thing, then don’t add it. The steak will still be one of the best tasting steaks you have ever had.

Serves 4

4 6 Ounce Filet Mignon Steaks, about 1 to 1 ½ Inches Thick
2 Tablespoons Toronto Steak Seasoning
2 Tablespoons Unsalted Butter at Room Temperature
Flake Kosher Salt
2 Tablespoons Olive Oil

Blue Cheese Butter
½ cup butter softened
½ cup crumbled blue cheese
1 teaspoon dried basil
1 tablespoon dried parsley
1 clove garlic, minced
In a small bowl combine butter, blue cheese, parsley, basil and garlic. Let set for at least 15 minutes before using.

Place Toronto Steak Seasoning in a mixing bowl with the softened butter and mix until combined. Let set for 10 minutes to let the flavors mingle. Season the steaks all over with salt. Rub the Toronto-seasoned butter evenly on both sides of the steaks.

Heat the oil about 2 to 3 minutes in a large frying pan over medium-high heat until shimmering. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium rare (145 F internal temperature), longer for medium (160 F internal temperature). Transfer the steaks to a cutting board. Rest for 5 minutes before serving. Add a dollop of the Blue Cheese Butter when served.