Filet Mignon

My husband loves a good steak and he always orders it with Blue Cheese topping. For me it’s all

about a good sauce. I like a Red Wine Reduction sauce on mine. So, why not try both. Red Wine

Reduction Sauce with Blue Cheese! Yum!!

2 8-oz filets

2 cups of Red Wine (Use a good wine and drink the rest with dinner)

¾ cup Blue Cheese

Ground Pepper to Season the Steaks

Pinch of salt to Season the Steaks

2 tablespoons Oil

Heat skillet over med heat for one minute. Season steaks with Salt and Pepper. Add oil to pan and add steaks. Sear steaks over medium heat for about 2 minutes on one side, then flip and

cook to your liking (A meat thermometer is the best way to check for doneness. An internal temperature of 130 degrees will give you a medium rare steak.) Add blue cheese to the pan and

remove pan from heat. Keeping the steaks in the pan, add red wine and stir to incorporate the cheese into the wine. Spoon Sauce onto a serving dish, place steaks on top of the sauce and spoon any remaining sauce on top of the steaks.