Entrée: France – Filet Mignon au Bacon et Beurre de Roquefort (Tenderloin Steak with Bacon and Blue Cheese Butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 filet mignon steaks, about 1.5 lb total (680 g total)
4 slices bacon, cooked crisp and crumbled
3 tbsp (45 ml) unsalted butter, softened
2 oz (55 g) blue cheese (Roquefort, Stilton, or Gorgonzola), crumbled
1 tsp (1 g) fresh parsley, chopped
Salt and pepper to taste

Show original ingredient measurements

4 filet mignon steaks, about 1.5 lb total (680 g total)
4 slices bacon, cooked crisp and crumbled
3 tbsp (45 ml) unsalted butter, softened
2 oz / 55 g blue cheese (Roquefort, Stilton, or Gorgonzola), crumbled
1 tsp (1 g) fresh parsley, chopped
Salt and pepper to taste

Instructions

1. Combine softened butter, blue cheese, crumbled bacon, and parsley; mix until smooth and shape into a log or spoon onto parchment. Chill briefly if you prefer a firmer butter.
2. Season steaks with salt and pepper and sear in a hot skillet 2–3 minutes per side for medium-rare; finish in a 400°F (200°C) oven if needed.
3. Rest steaks 5 minutes, then top each with a slice or dollop of the blue cheese–bacon butter to melt slightly.
4. Serve immediately.