Bleu cheese crusted filet and roasted Brussels sprouts

Remember when Brian and I celebrated our one year anniversary and I posted about sweet potato biscuits(to die for)? Well, I’m finally getting around to posting about more of the meal.

The biscuits weren’t substantial enough to cut it as a whole meal, so I decided we could eat some steak, too. The bleu cheese crusted filet I made was so simple.

Start by turning the broiler on in your oven.

Topping per steak: In a bowl, mix 2 tablespoons of bleu cheese, 2 tablespoons of Italian seasoned bread crumbs, a little freshly ground black pepper, and 1/2 tsp of olive oil. Set aside.

You will take your two filets(mine were 6oz each) and sear them for 2 minutes on each side on the stove top. You may want to blot the meat before you do this to help it form that nice crust. As you all know, that’s what Julia Child tells us to do.

Then, transfer your steaks to a baking sheet if you don’t have a pan that can go from stove top to oven. Put topping on top of steak. Proportion it out if making more than one steak. It wouldn’t be nice to put the entire bowl of topping on one steak and none on the other.

Place under broiler for 4 minutes for a med-rare steak.

Let rest for 5 minutes before serving.

Now, it wouldn’t be very healthy to only eat carbs and steak, so I insisted that I make some of one of my favorite vegetables. Roasted Brussels sprouts.

Buy fresh.

Preheat oven to 400F. Cut off dry nub on bottom and slice in half. Place on pan. Toss with a tablespoon or two of olive oil. Season with salt and pepper. I jazzed this batch up with a few cardamom seeds.

Roast for 35-40 minutes until browned and tender. Dish them up for a great side for almost any meal.


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