Alluvium | Roast Filet of Beef with Blue Cheese and Olive Crust
Recommended Pairing: Knights Valley Alluvium
Alluvium | Roast Filet of Beef with Blue Cheese and Olive Crust
It's hard to go wrong with a perfect steak. Here, Executive Chef David Frakes takes a classic filet mignon and adds something a little unexpected. Note that Chef Frakes recommends marinating the filets overnight. Wilted Spinach with Carmelized Onions is a beautiful accompaniment.
Ingredients
ilet of Beef
- 2 8-ounce beef filets
- 6 cloves garlic, thinly sliced
- ¼ cup rosemary leaves
- 2 bay leaves, cut into strips
- ¼ cup corn oil
- Salt and pepper to taste
- 1 ounce blue or Roquefort cheese
- 1 teaspoon black olives, minced
- 1/8 teaspoon garlic, minced
- 1 tablespoon herbs, such as parsley, chives, or marjoram
- Olive oil for sautéing
1-2 tablespoons seasoned bread crumbs (if making your own, rosemary, marjoram, thyme are good choices)
Wilted Spinach and Caramelized Pearl Onions
To make final preparations as quick and easy as possible, make sure onions are peeled and spinach has been cleaned and de-stemmed in advance.
- 6-10 pearl onions, peeled
- 1 tablespoon butter
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Directions
For Filet of Beef:
Combine garlic, rosemary, bay leaves, and corn oil and massage gently into filets. Cover with plastic wrap, and refrigerate for at least 4-6 hours, preferably overnight.
When ready to serve, preheat oven to 400°. If preparing pearl onions, get those started before turning attention to beef.
Remove beef from marinade—taking care to wipe off all the remaining herbs—and season both sides generously with kosher salt and freshly cracked pepper. Heat an oiled skillet or large pan over medium-high heat. Carefully add beef filets to pan and sear for 4-5 minutes on each side, until golden brown in color. Remove and place on a rack-lined baking sheet. Reserve this skillet to cook spinach later on.
Use a wooden spoon to combine cheese, olive, garlic, and herbs in a small bowl. Set aside.
Place beef in oven and cook 3-4 minutes, until thermometer reads 130° to 135° (for medium rare). Remove beef from oven and top with blue cheese mixture. Sprinkle with breadcrumbs and return to oven for 1-2 minutes. Let beef rest 5 minutes before serving—just enough time to prepare wilted spinach.
For Wilted Spinach and Caramelized Pearl Onions:
Sauté onions in butter until golden brown, about 10-15 minutes. Deglaze the pan with vinegar. Season with salt and pepper and set aside.
4 large handfuls spinach, cleaned and de-stemmed
Olive oil just to coat pan
Salt and pepper to taste
Heat the pan used to cook the filets. Add additional olive oil if needed, and then the spinach. Cook for 2-3 minutes, just until spinach has wilted. Season with salt and pepper.
Suggested serving: Place a little spinach in the center of the plate and arrange beef on top. Spoon onions around beef and serve immediately.
Serves 2
Beringer Vineyards
Executive Chef David Frakes
