Filet Mignon with Roquefort Sauce
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal Filet | 400g |
| Fine Salt | To taste |
| Lamb’s Lettuce (Songino) | To taste |
| Fresh Cream (Liquid) | 125g |
| Roquefort Cheese | 60g |
| Butter | 45g |
Instructions
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Prepare the Filets: Begin by cleaning the veal filets, removing any excess fat. Tie each filet using white kitchen string: make two loops and secure the string with a double knot, trimming off any excess string.
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Cooking the Filets: Heat an anti-stick skillet over moderate heat. Add the butter and allow it to melt. Once the butter is fully melted, add the veal filets to the skillet. Season lightly with salt, as the Roquefort sauce will provide plenty of flavor. Cook the filets for about 6 minutes on the first side, then flip them over and cook for an additional 6 minutes on the second side.
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Prepare the Roquefort Sauce: Once the filets are cooked to your preferred doneness, remove them from the skillet and set aside. Cut the Roquefort cheese into small pieces. In the same skillet, add the fresh cream and bring it to a gentle simmer, allowing the cream to thicken slightly.
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Assemble the Dish: Stir the chopped Roquefort cheese into the cream, allowing it to melt and incorporate into the sauce. Taste and adjust seasoning if necessary.
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Serving: Place the filets back in the pan, spoon the Roquefort sauce over them, and let them warm through for a minute. Serve the filet mignon with the rich, creamy Roquefort sauce, accompanied by a bed of fresh lamb’s lettuce (songino) for a perfect balance of flavors.
Enjoy your indulgent and creamy Filet Mignon with Roquefort Sauce, best served immediately while hot!
This sophisticated dish combines the tender richness of veal filet with the bold, tangy creaminess of Roquefort cheese, creating an unforgettable main course perfect for any special occasion or a gourmet weeknight dinner.
