Reverse Seared Filet Mignon with Red Wine Compound Butter and Blue Cheese РSt. Sup̩ry Estate Viney
Reverse seared Filet Mignon with red wine compound butter and blue cheese, cooked to perfect medium-rare. Perfect for special occasions at St. Supéry Estate Vineyards & Winery.
Ingredients
- 2 Black Angus Beef Filet Mignon
- 2 ounces red wine compound butter (click for recipe)
- Black pepper, freshly ground
- Salt to taste
- 2 sprigs fresh thyme
- 1 garlic clove
- 2 tablespoons whole butter
- 1 teaspoon oil
- Blue Cheese
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