Cadillac Cowgirl Filet Mignon

Gary and I love Pappas Steakhouse. It is the absolute best place to eat and the service is amazing. As much as we'd like to, we can't eat there every weekend. So when we have to slum for steaks, this is what I make. It's almost as good as the real thing. I don't know if you could say that about my service versus the service at Pappas. But I do other things, you know, to supplement my lack of kitchen service :0).

2 3 inch Filets
Salt and Pepper
4 Tablespoons of Butter

Preheat your oven to 425 degrees.

Allow the meat to come to room temperature. This is important for a few reasons: First, you're not going to cook the filets long and you don't want to contend with cold steaks. Second, you are going to be putting the steaks in hot butter to sear them and if the steaks are cold, then they'll bring the temperature of your pan down and your steaks will braise and not get a nice brown crust.

Sprinkle the tops of the filet generously with salt and pepper. (don't worry about the bottom, you can take of that when you put the steaks in salt/pepper side down first). Allow the steaks to rest and come to room temperature this way if you like; or do it a few minutes before you begin to cook them. You could also rub a little olive oil over them if you want, but I've never noticed a huge difference when I've done that. Heat the butter in an ovenproof skillet large enough for both filets (I use either a Lodge Cast Iron Skillet or a Calphalon Skillet - both work well). When the butter is sizzling and brown, add the filets. Put the filets in top side down so that you can salt and pepper the bottoms. Let the filets sear for 2 minutes per side over high heat. Don't move them; you want them to get a really nice brown crust. If you think you need to (and I ALWAYS do), add a little more butter to the skillet before you put them in the oven. Put the skillet in the oven and continue cooking for an additional 5-7 minutes for medium rare or 7-9 minutes for medium. Keep in mind that the steaks are going to continue cooking in the skillet after you remove them from the oven. So if things look a little less done than you think you can handle, remember that they're going to get a little more done as they sit there and rest (because you NEVER cut into a steak right after you take it out of the oven. A sin against God, mind you.) and you don't want an overdone steak. At least I don't after I've spent that money and slaved in the kitchen all evening :) The best part about these little morsels? The Blue Cheese Sauce you serve with them! Here's the recipe:

8 oz of good Blue Cheese (if I can, I buy Stilton or Neils Colston Yard Stilton at Central Market or Eatzis. If I can't find either of those, Boars Head is really delicious, too.)
1 stick of butter (Hell Yeah!)
8 oz heavy cream
1 cup of white wine (or white cooking wine)

Allow the butter and cheese to come to room temperature...let them both get really soft. Cream them together in a bowl. In the meantime, add your wine to a small saucepan and bring it to a boil over high heat. Allow the wine to cook down until you've got a tablespoon left. At that time, turn the heat down a little and add all of the cream. Cook the cream and wine mixture until it is reduced by half. When it has cooked down, whisk the blue cheese and butter mixture into the cream and wine. Let everything cook together and heat through. Serve with the filet mignon and watch your significant other look at you as if you are a Kitchen Goddess. Seriously - it's that good!!