Filet Mignon with Melted Blue Cheese

I mentioned in a previous post that I grew up in Kansas where meat and potatoes are a staple at my dinner table. When it comes to meat, I don’t stray too far from my roots. My family has raised cattle for years on both sides of my family, so there is nothing I’d rather have for dinner than a good medium-rare steak. I usually prefer a good rib eye, but for a romantic dinner, especially with all the appetizers and sides I planned with this dinner, I thought a yummy filet would be perfect! Personally, my Papa Harold taught me how to cook a steak perfectly, and usually I prefer to grill a steak, but because most people live in places that are cold around Valentine’s Day I pan seared these steaks. 

This amazing dish is just one part of our Ulitmate Valentine's Day Dinner! Check out the rest of the dishes to complete your meal:


  • 2 Filet Mignon, at room temperature (they come pre-wrapped in bacon)
  • Olive Oil
  • Salt and Pepper
  • Garlic Powder
  • 2 Ounces Crumbled Blue Cheese


1.     In a skillet or grill pan (if you have one handy) warm pan to a medium-medium high heat. It really depends how hot your cook-top gets.

2.     Drizzle your filets with olive oil, sprinkle generously with salt, pepper, and a little garlic powder.

3.     Once your pan in nice and hot, add filets to pan, you should hear a nice sizzle! Allow to cook for 4-5 minutes (for a medium-medium rare steak).

4.     Flip your steak and cook for an additional 4 minutes, top with blue cheese crumbles cover with lid to pan to allow the cheese to melt.

5.     Let the steak rest for about 5 minutes before serving, this allows the juices to redistribute and not run out all over you plate! 

This is a great entrée to serve with the Mushroom Polenta and Warm Goat Cheese, Bacon & Walnut Salad. 

Check out the rest of the dishes to complete your meal:

This chocolate dessert is to die for! 

Gorgeous Images by Erin Kata Photograpy

What entrée are you serving your Valentine this year? Share with us on Facebook!