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Blue-Cheese-Stuffed Fillets

PREP TIME: 10

COOK TIME: 10

SERVES: 4 servings, butter 8 servings

Ingredients

  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 2 teaspoons coarse grey sea salt
  • 6 ounces Roquefort or Stilton cheese, cut into chunks
  • 4 to 6 ounces beef fillets, good quality and at least 2-inches high
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Method

  1. In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated.
  2. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter.
  3. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
  4. Preheat oven to 400 degrees F.
  5. Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
  6. Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!