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Filets Mignons with Roquefort Sauce

"But when the time comes that a man has had his dinner,
then the true man comes to the surface."
~ Mark Twain

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4 (6oz.) Filet Mignons  

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Bistro
Dennis Barloga
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Filets Mignons with Roquefort Sauce
Piret's; The George and Piret Munger Cookbook
by George and Piret Munger, 1985, Houghton Mifflin Company

Makes 4 servings

"Piret the person and Piret's the place [San Diego, CA] come vividly to life in
this book, which is part culinary journal, part cookbook. So many influential
cooks have crossed the threshold of Piret's that the text reads like a guide
to the current American food establishment."
- Anne Willan, Founder, Ecole de Cuisine La Verenne

“André Dauguin, owner/chef of Mapotel de France in Auch, taught
[Piret’s chef] Jack Monaco this exceptional filet mignon entrée
when they cooked a series of special dinners at Piret’s in 1980.”

2 ounces Roquefort cheese, mashed
4 tablespoons unsalted butter
1 tablespoon oil (preferably grape seed oil)
4 filets mignons (1 1/4 inch thick), each barded
and tied with string (see note)
Salt and freshly ground white pepper to taste
1 1/2 cups rich veal stock, preferably homemade,
reduced to 1/2 cup
1 tablespoon pine nuts
1 tablespoon chopped walnuts
1 tablespoon slivered almonds

1. In a small mixing bowl, work the Roquefort and the butter together
using a wooden spoon, until they form a smooth, creamy paste.
Divide the mixture into 4 or 5 chunks.
2. Meanwhile, heat the oil in a large, heavy skillet over high heat until the
oil is nearly smoking. Lower the heat to medium-high, and sauté the
beef on one side for 3 minutes. Turn the filets, sprinkle the browned
sides with salt and white pepper, and sauté 3 minutes longer for rare
meat. Transfer the filets to a warmed serving platter, partially cover,
and keep warm.
3. Pour the fat from the skillet, add the reduced veal stock, and deglaze
the skillet over high heat, scraping up the browned bits. Simmer the
stock for 1 minute and whisk in the butter-Roquefort mixture, a piece
at a time, allowing each piece to emulsify completely before adding
the next. You may need to move the skillet on and off the heat to
keep the sauce hot enough to emulsify the butter but not so hot that
it becomes oily [similar to preparing a beurre blanc].
4. When the sauce coats the back of a metal spoon, spoon it over the
beef. Sprinkle on the nuts, and serve immediately.

Note:  To bard the filets, wrap the sides of the steaks with bacon or thinly
sliced salt pork or fresh pork, and tie the fat in place with kitchen twine or
fasten with toothpicks. Remove the fat before serving. Barding keeps the
lean filets from drying out during high-heat cooking.

Featured Archive Recipes:
 Filet Mignon with Red Wine-Horseradish Sauce
Sirloin Strip Roast with Roquefort Mushrooms
 

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