- 1
- 3 mins
- 10 mins
Ingredients
- 3 tbsp crumbled blue cheese
- 1 ⁄4 cup chopped parsley (1⁄3 of a bunch)
- 2 tsp of black, red, and pink peppercorns,
- cracked (see Note)
- 1 beef fillet (12 ounces), cut into 3-ounce
- steaks
Preparation
Step 1
1. Preheat the oven to 375° F. In a small bowl,
combine the blue cheese and parsley and use
a wooden spoon to loosely work into a paste.
Cover and refrigerate.
2. Spread the cracked peppercorns onto a
plate. Pat the meat dry and roll in the peppercorns
to coat on all sides.
3. Place a cast-iron skillet or heavy-bottomed
ovenproof sauté pan over moderately high
heat. (Do not use nonstick cooking spray or any
type of oil to prepare the pan.) Once hot, place
steaks into the dry pan and sear the top and
bottom of each steak (see Note), 1 to 2 minutes
per side.
4. Place 1 tablespoon of the blue cheese mixture
on top of each steak and transfer the pan
to the oven. Roast 6 to 7 minutes for rare, 7 to
8 minutes for medium.
Note: To crack whole peppercorns, pour the
desired amount into a sturdy plastic bag and then
spread them flat on a dish towel or cutting board
(to protect your countertop). Then, with the smooth
side of a meat mallet, a rolling pan, or the bottom
of a heavy pan, pound the peppercorns into a very
coarse grind.
Calories: 246