Filet mignon with blue cheese butter is the epitome of indulgence, offering a tender, perfectly cooked steak paired with a rich, creamy blue cheese butter that melts beautifully over the top. This dish combines the luxuriousness of filet mignon, one of the most tender cuts of beef, with the bold, tangy flavors of blue cheese, creating a truly unforgettable meal. Whether you’re celebrating a special occasion or simply treating yourself to a fine dining experience at home, this dish is guaranteed to impress.
The filet mignon, known for its tenderness and subtle flavor, is the star of the dish. The steak is seasoned with a simple combination of salt and pepper to enhance its natural flavors. It’s then seared in a hot pan or grilled to your desired level of doneness, creating a perfectly browned crust while keeping the inside juicy and tender.
The blue cheese butter is what elevates this dish to another level. Made by combining softened butter with crumbled blue cheese, garlic, fresh herbs like parsley or chives, and a squeeze of lemon juice, the butter adds a creamy, tangy richness that perfectly complements the steak. As the butter melts over the warm filet mignon, it forms a decadent sauce that soaks into the meat, infusing every bite with bold, savory flavors.
To finish, the filet mignon can be served with a simple side, like roasted vegetables, mashed potatoes, or a crisp salad, allowing the steak and blue cheese butter to shine as the focal point of the meal. For added flavor, a drizzle of balsamic reduction or a sprinkle of cracked black pepper can be added for an extra layer of richness and depth.
Filet mignon with blue cheese butter is the perfect dish for steak lovers who want something truly special. It’s an elegant and satisfying option that brings together the tenderness of the steak with the luxuriousness of blue cheese butter, making it a dish worthy of any celebration.
Ingredients
- 1 piece filet mignon about 6-8 oz, trimmed
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 2 tablespoons unsalted butter softened
- 1 ounce blue cheese crumbled
- 1 teaspoon fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Season the filet mignon with salt and black pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the filet mignon for about 2-3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare.
- While the steak is in the oven, mix the softened butter, blue cheese, and parsley in a bowl.
- Remove the steak from the oven and let it rest for 5 minutes.
- Top the steak with the blue cheese butter before serving.
I don’t think blue cheese belongs on steak. Just ruined a perfectly good filet mignon. Stick with regular butter or something. Disappointed.
This recipe was absolutely incredible! The blue cheese butter takes it to another level. I couldn’t stop eating it. 10/10 would recommend!
This recipe seems complicated, I just wanna throw it on the grill.
This recipe is amazing! The blue cheese butter really takes it to the next level. Definitely a 5-star meal!
Easy recipe! I didn’t have blue cheese, so I used cheddar and it was still good!
Steak n cheese? Sounds weird but tastes amazin!
I love steak and cheese! The blue cheese is a game changer. Never thought about putting butter on a steak though. Sounds fancy!
Easy to follow. But I burnt my steak! The oven part is critical, be careful.
Just a steak with cheese? How fancy can that be? I think its overrated.
I think you underestimate the power of good ingredients! Steak and cheese can be a match made in heaven.
This recipe is too fancy. I just want a simple steak, not all this extra stuff.
I made this for my family and they wouldn’t stop talking about it! So good!
Made this for my husband’s birthday, and he loved it! So tender and juicy.
so easy. steak came out juicy. 10/10
Mmmm, steak! This recipe made my boyfriend so happy. We will add it to our date night menu!
It was ok, but I think it needed more seasoning. Maybe garlic or something would help.
I don’t think searing the steak helps much, I usually grill mine but this was still ok. 3 stars.
This is too fancy for me. I just prefer a grilled hamburger….
Good idea, but my butter didn’t really “top” nicely—it got melty and slid off. Maybe I should’ve softened it less?
Yeah, I think softer butter is the culprit. If it’s too melty it’ll basically run off the steak. I usually aim for “spreadable,” not liquid.
Not bad but I used cheddar instead of blue cheese. Still turned out tasty!
I’m a picky eater and usually hate blue cheese, but this was surprisingly balanced. I used less cheese than suggested and it was perfect.
Meh, the butter overpowered the steak. I wouldn’t do it again.
Eh, it was fine but I accidentally burned it. Next time, I’ll watch it better, lol. 1 star.
Way too much cheese for my taste! I prefer a citrusy topping instead. Might try this again without the blue cheese.
Came out perfect! I’m a beginner and was nervous cooking steak, but this turned out so good!
Simple and delicious! Perfect for date night 😍
This recipe sounds fancy! But can you really cook a filet mignon at home? It feels like it’s only for restaurants. 🤔
This filet mignon recipe is amazing! The blue cheese butter is a game changer. Definitely a 5-star meal for special occasions!
Yummm!!! I used feta instead of blue cheese because that’s what I had and it was delicious!
Great idea! Feta adds a nice tangy flavor. I might try that next time!
Feta? Isn’t that like totally different from blue cheese? Not sure that’s a good swap…
This was amazing! The blue cheese butter took it to another level, yum!
Why 400°F? Should be lower for a steak. Gotta watch it if you don’t want a shoe!
Honestly, I think 400°F is perfect for steak! Gives it a nice sear and keeps it juicy. But hey, if you can make it lower and still tasty, more power to ya!
What? Shoe? No way! 400°F is the way to go! My steaks come out amazing at that temp. Maybe you just need to practice more?
I was doubtful about the blue cheese but wow, it was a game changer! Will make again for sure.
I don’t know about this cheese on steak thing. Seems weird.
It’s actually really good! The blue cheese adds a creamy, tangy flavor that complements the steak perfectly. You should try it before judging!
I dunno, that sounds kinda gross to me. Cheese on steak? Yuck! I prefer my steak plain and juicy, not with some moldy cheese.
Hate blue cheese. Would not make again. Just being honest.
Good idea with the blue cheese butter, but I think the sear time depends a lot on thickness. Mine needed closer to 3-4 minutes per side before the oven. Still turned out great though.
It was okay, but I think I overcooked the steak. How do I make sure it’s medium-rare next time?
My husband loved it! It was a hit at our dinner party. Definitely making again.
Best steak ever! The searing part is real important though!
Totally agree! Searing makes all the difference. It’s like the magic step! 🥩✨
I didn’t think it was that important. Just cook it to your liking, right? 🤷♂️
Absolutely delicious! The blue cheese butter adds such a rich flavor to the steak. My family loved it!
Meh, just another steak recipe. Nothing special.
I think it sounds fancy! Blue cheese butter? Yummm! I’ll give it a try. 😍
Wow! Just wow! I never cooked such a fancy steak before. My husband loved it. Will make again!
I dunno, steak is just steak. All that fuss for butter? Seems like a waste. I prefer mine with just salt and pepper.
This sounds fantastic! I’m so glad your husband enjoyed it! I can’t wait to try it myself. Thanks for sharing! 🙌
Took me ages to cook properly, I should stick to spaghetti! Too complicated.
Easy recipe but I think filet mignon should be grilled not baked. But I guess it turned out fine!
Grilling is definitely the classic way to do it! But I think baking brings out the juices better sometimes. Glad it worked out for you!
Nah, grilling is much better! This way it might taste a bit dry. Just my opinion though.
That 5-7 minutes at 400F got me perfect medium-rare with my 7 oz steaks. The sear + oven combo is legit.
Love this—400°F really is the sweet spot. I always forget the rest time though; 5 minutes makes a big difference.
Soo good! Cooked just right, best steak I’ve ever made.
YUM!!! Perfect for date night! Everyone should try this!
No way am I paying all that for a tiny piece of meat! Who eats filet mignon?!
So easy to make! My husband loved it, and he’s picky about steak. Will make again! 4 out of 5!
The blue cheese butter tasted amazing, but my steak came out a bit more medium than medium-rare. Resting time helped though.
Can I use cheddar instead of blue cheese? I hate that stuff!
This was AMAZING. The crust was actually crusty and the butter melted right into the steak. I used gorgonzola instead of blue cheese—worked great.
Totally not worth it for me. Blue cheese is strong and it kinda overpowered everything. Steak was good though.
Why do you cook it in the oven? Just fry it, it’s simpler that way.
Frying is easier, sure, but the oven helps keep it tender and juicy! Give it a shot!
Nah, ovens are for baking cookies! Steak should be fryed, it’s quicker!
I don’t like blue cheese, so I skipped that part. It turned out fine, but I think it could be better with something else.
You could try using feta cheese instead. It gives a nice flavor without being too strong!
I think blue cheese is essential, though! Without it, isn’t it just a regular steak?
So good! Best steak I’ve ever made.
Really? Best steak? I’ve made steaks before and was always underwhelmed. What’s so special about this one?
I’ve been trying to perfect my steak for ages, and this sounds like a winner! Can’t wait to try it. Thanks for sharing!
Absolutely delicious! The blue cheese butter is a game changer!
I can’t wait to try this! Never thought about using blue cheese like that!
I didn’t have blue cheese, so I used cheddar instead. Still came out tasty but wasn’t what I expected. 3 stars.
Absolutely delicious! The blue cheese butter is a game changer.
400°F is kinda high in my opinion, but I tried it anyway. The sear + oven combo got a great crust and the inside stayed pink.
Too much butter! It was a greasier mess than I anticipated.
Blue cheese on beef—why not. Simple steps, but the skillet-to-oven transfer is kinda scary with the handle. Use an oven mitt!
I can’t believe I cooked this! Felt like a chef. Thanks for sharing!
Simple yet sophisticated, perfect for impressing guests.
Absolutely agree! This dish looks like a showstopper. Can’t wait to try it!
Seems too fancy for me. I prefer my steak with just some salt and pepper.
Blue cheese on steak is a win. I added a tiny squeeze of lemon to the butter and it woke everything up. Also… parsley is weirdly underrated here.
Solid recipe. I’d just watch the oven time depending on thickness—my steak was thicker so 7 minutes was a bit much, but still tasty.
This is the best steak recipe I’ve tried! The blue cheese butter is a game changer. 5 stars!
400°F seems high? I cooked it and it felt dry. Also I think my pan wasn’t oven safe lol, so be careful with that.
This was the best steak I’ve ever made! The blue cheese butter is genius!
Filet mignon is too pricey! I used a cheaper steak and it still turned out decent.
Made this tonight—so simple but feels fancy. The blue cheese butter is the real star. Mine needed a couple extra minutes for medium though.
LOL I burnt mine. It was still decent tho. Cooking is hard!
Filet mignon is fancy but is kinda overrated. I prefer a good ribeye. 2 stars.
I get that! Ribeye has so much more flavor. But filet mignon has its place too. Maybe it just depends on what you’re in the mood for!
I followed this exactly and my steak turned out way too salty.. maybe cut down on the salt?
Hmm, I didn’t find it salty at all. Maybe your salt shaker is broken? Or try a different salt next time?
I agree, the salt can be overwhelming! Next time, I’ll use way less. Thanks for the tip!
Good recipe, but I think it could use some garlic or something. Don’t you think???
Came out so so!!! Could be better if you add more seasonings.
The instructions are clear, but “about 2-3 minutes on each side” depends a lot on the skillet and steak thickness. Mine browned faster and I pulled it early.
Easy to follow with great results! My husband loved it, said it was restaurant quality.
I’m glad you liked it! Filet mignon is so fancy, I usually mess it up but this recipe seems easy enough!
I’m skeptical about the oven step—400°F seems high for such a short cook. But okay, the sear + oven method makes sense. Mine was juicy anyway.
Perfect for dinner parties! Everyone loved it. 10/10 would recommend!
I tried this with goat cheese instead because I don’t like blue cheese and it was still good. Not as fancy, but hey, it worked!
Filet mignon sounds like a fancy name for a fish 🤔 is it a steak?
400°F seems a little high? I tried it and my edges got more done than I wanted. Next time I’ll lower the time in the oven. Flavor was solid, but timing is touchy.
Not gonna lie, I’m skeptical about skipping a sauce step. Blue cheese butter is tasty, but I think it could use a splash of something (like Worcestershire) for balance. Otherwise it’s a bit heavy.
I didn’t have fresh parsley, so I used dried. It worked, but it tasted a bit more bitter than expected. Still restaurant-ish.
This recipe is awesome! The blue cheese butter really took it to another level. Will definitely make it again.
Not sure about blue cheese, isn’t it too strong for steak? I prefer plain butter….
I totally agree! The blue cheese butter is a game changer. My family loved it!
Did you really sear it for just 3 min?? It took me so much longer! Not sure what I did wrong, but I wasn’t impressed.
My blue cheese butter never really mixed smooth, it stayed kinda lumpy. Still tasted fine, but the texture was weird. Any tips to make it blend better?
Didnt have blue cheese, used cheddar instead! Still turned out good. 🙂
Why cheddar? Blue cheese makes it gourmet! Still, happy it was good for ya!
Cheddar on filet mignon? That’s interesting! I would’ve thought that blue cheese is a must, but glad it worked out for you!
I didn’t have parsley, used chives instead. Still worked out fine! Cooking is all about flexibility, right?
Too much cheese for my taste. The butter was overwhelming. Wouldn’t make again.
Filet mignon is too fancy for me. I usually just grill burgers.
I only had dried parsley, but it still worked. Also, I wish the instructions said temp for doneness instead of just time.
Glad it worked! Dried parsley can totally sub in if you use a little less and mix it well with the butter.
Not sure why people love blue cheese, it taste weird to me. The steak itself was good tho!
Not bad, but I feel like filet mignon is already good on its own. Blue cheese butter is good, though. I would maybe add a little garlic next time.
I’m skeptical of doing the whole thing in the skillet then oven, but it worked. Searing first really helps. Would do 6 minutes next time.
This is good, but filet mignon is expensive. If you’re budget like me, you can do it with a thicker strip too—just adjust sear time.
5 minutes rest is key! I rushed once and the steak juices ran everywhere. When I followed the rest, it was juicy and tender.
Honestly pretty straightforward and the flavor is great. I wish the instructions mentioned what internal temp to aim for though (I’m nervous about steak).
Followed it exactly but my cook time felt off—mine hit medium sooner than 5-7 minutes. Next time I’ll start checking earlier. Still tasty!
I don’t know… blue cheese on steak is either amazing or weird. This time it was amazing though. Still, I added a tiny splash of lemon because I’m like that.
Honestly, blue cheese + steak is elite when it’s done right. The lemon splash sounds like a smart move—cuts the richness without ruining the flavor.
The recipe says preheat oven to 400, but I cooked a little too long and it got chewy. Blue cheese butter was still good, but lesson learned: don’t walk away.
Tried this and my steak was overcooked! Don’t know what I did wrong. Can someone help? 😩
The flavor combo is great, but I wish it said whether to cover the steak in the oven or not. I left it uncovered and it was fine, just confusing.
I covered mine with foil for the oven step because I assumed it would keep the top from over-browning. It was still good, but I think the crust got a little less crisp.
Totally agree—this could’ve clarified the cover/no cover part. I did mine uncovered like you and it turned out great, but I was also guessing.
The instructions are simple, but I wish it said internal temp for medium-rare. I guessed and ended up closer to medium. Still yummy with the butter.
I tried it and my butter melted off the steak too fast. Next time I’ll make it more firm or apply right before serving.
Yep—blue cheese butter can get melty fast. I’ve had the best luck keeping the butter mixture slightly colder (even a few minutes in the fridge) and adding it right after the steak comes out while it’s still resting.
Butter melting too quick makes sense. But honestly 2 tbsp butter + 1 oz cheese is a lot—maybe use less butter next time or make the butter thicker. Also, did you mix it before the steak went into the oven? If it sat out, that could do it.
I don’t usually cook with blue cheese, but this turned out way better than I expected. Next time I’ll add a little garlic to the butter.
I only had gorgonzola not blue cheese and it still worked. I don’t know why but it tasted like expensive food. Also I forgot to chop parsley and it was fine lol.
Wait so you used gorgonzola and skipped parsley and it was still good? I don’t believe you lol—blue cheese butter needs the herbs for balance. Maybe you just got lucky with the salt level?
Honestly love that—gorgonzola has that same punch as blue cheese. “Expensive food” is exactly the vibe this dish is going for 😄 Also not chopping parsley and it still turned out? That’s a win!
Made this for dinner and it came out insanely good—crispy edges, super tender inside. The blue cheese butter is the star. Will definitely repeat.
Too salty for my taste. I think I used too much blue cheese (or my blue cheese was saltier). Next time I’ll go lighter on the salt.
I only had dried parsley and it still worked. Also I seared a little longer, like 4 minutes each side, and it was still decent. Probably should’ve kept it shorter, haha.
Ehh. My blue cheese butter melted and slid right off. Also I don’t think 2-3 minutes per side is enough for my pan. Not bad, but not for me.
Ugh, I feel you. Blue cheese butter really can slide off if the steak’s too hot or the butter isn’t firm enough. Did you try chilling the butter mixture for like 10 minutes before topping?
Not gonna lie, 400°F then 5-7 minutes felt like a range, so I guessed and it was a gamble. Flavor was solid, texture was okay.
Yeah, 5–7 minutes is definitely a “depends on your exact steak” kind of window. Next time, I’d go by temp—pull it around 125°F for medium-rare, then rest. Glad the blue cheese butter still gave you good flavor though!
This is my kind of dinner—steak, oven, and a punchy blue cheese butter. I followed it pretty much exactly and got a really restaurant-y finish. The 5-minute rest made a noticeable difference.
Totally agree—blue cheese butter + a good sear is elite. I always skip the rest thinking it’s “not that serious,” but yep… 5 minutes really levels it up.
I tried this and it was good but mine came out more like medium. I seared longer than 2-3 min bc my pan was slow, so maybe I messed it. Still tasty tho—blue cheese flavor was strong (in a good way).
Made this for dinner and it was restaurant-level. The blue cheese butter is seriously the star—so creamy and punchy. I did 6 minutes in the oven and it came out medium-rare perfectly.
Totally agree—this really is the blue cheese butter doing the heavy lifting. I always add a little extra cheese and it’s even more punchy. Medium-rare at 6 minutes has been my sweet spot too.
Made this for date night and it was shockingly good—creamy blue cheese butter is the whole vibe. Perfect medium-rare too.
Tried it last night. My steak cooked a little more than I wanted (I guess my oven runs hot), but the flavors were still great. Next time I’ll check with a thermometer.
Super tasty, but I’d say watch the salt. I used salted butter by accident once and it was a bit too salty. Otherwise great balance with parsley.
Made this for dinner and it turned out restaurant-level. The blue cheese butter is everything—rich but not overpowering. I did 6 minutes in the oven for medium-rare and it was perfect.
I love filet but 400°F always worries me—I overcook so easily 😅. How thick was your steak? I might try your 6 minutes but I’m skeptical it’ll work for me.
Yes!! The blue cheese butter really makes it. I did closer to 6-7 min too and it came out juicy and spot on. Great tip on the timing.
Five minutes rest?? I swear I waited like two and it still tasted good. Maybe I got lucky. Blue cheese was super salty, so go easy on the salt seasoning.
My steak came out a little tougher than expected. Maybe I seared too long or didn’t rest enough—resting is key I guess.
Not gonna lie, I’m skeptical of blue cheese butter—felt like too much dairy. But the flavor was actually rich and not overwhelming.
Ok wow. So good. Like, real steakhouse vibes.