Bleu Cheese Crusted Filet Mignon {Happy Birthday, Brian!}

A couple of years ago, I made a filet that was so good, Brian declared it was what he wanted for his birthday meal going forward. So, I have made it for his birthday. But I also have made it on a random Tuesday night or Sunday funday....it's that good and that easy. This year, I needed to mix it up a little.

We had a block of strong, salty bleu cheese from a great cheese shop in Newburyport and I had visions of the cheesy steaks I've had in places like Max's. What I found was even better!

Ingredients:

• 2 8oz piece of filet
• Salt and Pepper
• Canola or Peanut Oil, for searing
• ½ cup panko bread crumbs
• 1 Tbsp butter
• ½ tsp garlic powder
• fresh ground pepper
• 1 tspn minced fresh herbs, such as rosemary or parsley
• ½ cups crumbled bleu cheese
• 1 teaspoon Dijon-style mustard

Method:

1. Allow the steaks to set at room temperature for about 30 minutes to equalize the internal temperature for more even cooking.
2. Meanwhile, prepare crumb topping:  Combine panko, cold butter, garlic powder, and pepper in microwaveable bowl. Heat on high in microwave until butter melts, stirring every 30 seconds to distribute the browned crumbs. Remove from microwave, allow to cool for a few seconds and then add the herbs and bleu cheese. Use a fork to distribute the bleu cheese into the crumbs without making it into a paste.  Taste for seasoning and set aside.
3. Preheat oven to 450°F.
4. Season the filets with salt and pepper. To sear the meat, preheat shallow sided sauté or frying pan over medium high heat until it is very hot. Add 1 teaspoon canola oil and heat until the oil is shimmering. Without crowding them, carefully add the steaks to the hot pan. Do not move the steaks until they have developed a crust and release from pan on their own. Using tongs, carefully brown all sides of the steak, each time allowing the crust to form before disturbing the steaks.
5. When well-seared, remove steaks to an open baking pan. Roast for about 6 - 7 minutes (depending on how big your steaks are and how well you want them done) without the topping. Then remove from the oven and carefully brush mustard onto steaks to allow the crumb mixture to adhere. Just a thin coat — you may not need all of it, depending on the surface area to cover.  Then simply divide the crumb mixture over the steaks and return to the oven.  Roast an additional 5 - 6 minutes until steaks are cooked to your liking and the topping is brown and bubbly.
6. Allow the steaks to rest for a few minutes before serving.

Source: Steak Enthusiast