Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Blue Cheese Crusted Filet Mignon with Red Wine Sauce
paired with our Knights Valley Bellisimo


1 Tbsp butter
½ cup minced white onion
3 cloves garlic, minced
1 Tbsp chopped fresh thyme
¾ cup low-sodium beef broth or veal stock
½ cup red wine
1 Tbsp vegetable oil
4 filet mignon steaks (1½ inch thick)
¾ cup crumbled blue cheese


Melt butter in a skillet over medium heat. Add onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan. Stir in red wine. Bring to a boil, and cook until the mixture has reduced to about ½ cup. Set aside. This may also be made ahead of time, and reheated.

Preheat oven to 350 degrees. Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown; place the whole pan into the oven. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees. You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium rare is not what you prefer. Remove from oven, and place on a baking sheet. Top each steak with a layer of the blue cheese. Preheat oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. Remove from oven, and let stand for at least 15 minutes before serving. Serve with warm red wine sauce, baked potatoes and asparagus.