Filet Mignon with Bleu Cheese Sauce & Baby Potatoes

By Michele L.

They say the way to a man’s heart is through his stomach, but I’m going to argue that that’s true of everyone. Who doesn’t love a good meal?

Valentine’s day is obviously the premier day for a romantic meal, but why fight the crowds when you can make a decadent, delicious meal at home. And nothing says “special occasion” more than a good steak dinner. I know that steak can be intimidating, especially when you’ve spent a pretty penny on a good cut, but with a few tips and the right rules it will turn out great every time. 

First things first, the tools: The one thing you absolutely need is a meat thermometer. I prefer a digital instant read, but an analog is fine too. ( you can buy one here) It’s the best way to know that your meat is at the appropriate temperature without cutting into it, which will result in the juices running everywhere and your steak will be D-R-Y! Insert the thermometer after the steak has been in the oven, then remove the steak when it’s 5 degrees below your desired doneness. The temp will continue to rise, known as carryover cooking, and be the perfect doneness when it’s ready to serve. 

I also recommend using a cast iron skillet. It holds heat very evenly and will result in a nice sear on your steak, but any heavy bottom pan will do in a pinch. (Here’s a great and affordable option!)

Speaking of searing, it’s the quintessential technique for a properly cooked steak. It starts with a really hot pan and just a little oil. Don’t be afraid of the high heat. Often people are afraid that cooking on high will burn their food, but it’s really the only way to go to get that steak perfectly brown. But make sure you open a window, because that baby is gonna smoke! But don’t panic, it’s supposed to. Then pop them in the oven on a sheet tray to get them cooked to your liking in the middle. 

The sauce and the potatoes couldn’t be easier. For the sauce, you just dump in all the ingredients in your saucepan, turn on the heat, and stir until it gets thick. We cook the potatoes in the same pan we cooked the steaks to give them an extra boost of flavor. Starting them in the microwave ensures that they are cooked through as well as nice and crispy. Keep them moving in the pan to make sure they’re crisp all over and season with plenty of salt. 

Serve it all up with a green salad and a glass of red wine and you’ve got a date night dinner that’s high on luxury but low on stress. Or make it up for yourself, because you deserve a nice meal. Either way, you’ll have love and delicious smells in the air. 


  • 2 6-8 oz Filet Mignon
  • Kosher Salt
  • Cracked Black Pepper
  • Vegetable oil
  • 4 tbsp. Salted Butter
  • 1 cup half and half
  • 4 oz bleu cheese
  • 2 tsp Worcestershire Sauce
  • 8 oz baby potatoes (such as fingerling or creamer)
  • 2 tsp. dried rosemary

Special Equipment: Cast Iron Skillet, Meat Thermometer

For Steak

  1. Preheat oven to 375
  2. Heat cast iron or heavy bottom skillet on high
  3. Season steak LIBERALLY with salt and pepper
  4. When skillet is hot, add 1 tbsp. vegetable oil
  5. Sear steak on all sides until deep brown (approximately 2 min. on large sides, 1 minute on small sides)
  6. Transfer to a sheet pan, top each steak with 1/2 tbsp. butter and place in oven until meat thermometer reads 5 degrees below desired doneness
  7. Remove and allow to rest 5-10 minutes before serving

For Sauce

  1. Add half and half, bleu cheese, Worcestershire, and 1 tbsp. butter to saucepan. Bring to boil. Reduce to simmer until sauce is reduced by half (approximately 8 minutes). Sauce should be just thick enough to coat the back of a spoon.

For Potatoes

  1. While searing the steak, place potatoes in microwave safe dish with 2 tbsp water and microwave for 5 minutes.
  2. Melt 2 tbsp. butter in cast iron skillet – do not wipe out beforehand
  3. Add potatoes and rosemary, season with 1-2 tsp salt.
  4. Saute until potatoes are crispy


Spoon sauce over rested steak, serve with potatoes and green salad (if desired).

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