A filet mignon is typically what people consider the most tender cut of steak. And I agree.

Here’s a wonderful recipe to dress up that silky smooth filet with amazingly decadent blue cheese flan.

Magnifico! 

Grilled Filet Mignon with Blue Cheese Flan

(Serves four)

4 6oz. Filet Mignon

1 Cup Heavy Cream

4 oz. Blue Cheese

1 Egg + 2 yolks

Salt and Pepper

Bring the cream to a boil and pour into a blender on top of the blue cheese.  With the blender running, add the egg and yolks and mix until smooth.  Season to taste.  Pour the mixture evenly into four 4 oz. oven safe ramekins that have been oil or sprayed with pan spray on the inside and bake in a water bath at 350 degrees for twenty minutes or until set.  Remove from oven and water bath, the flan can either be served warm or cold, they can also be cooked ahead of time and reheated.  To plate, run a paring knife between the flan and the ramekin and turn out onto a plate.  If it sticks, tap the edge of the ramekin on the plate gently until it releases.

Season the Filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.

I can’t say I’m one for British food. I’ve been to England . . . and I starved.

But, seriously, can you mess up a grilled steak? I think not.

So let’s give our friends across the pond a chance and try out this recipe for grilled steak, red wine lentils and salsa verde.

It sounds good, right? And it looks good, too.

If they’d had this readily available in the pubs I frequented over there I wouldn’t have complained!

This comes to us from Allegra McEvedy via The Guardian:

When ordering steak, you generally do better for your money by getting one large slab and sharing it out. Thick steaks also cook better so going Dutch on a big portion means you’re more likely to get a perfectly turned-out piece of meat.

Grilled steak, red wine lentils and salsa verde
Serves two

1 rib-eye steak, about 450g, room temperature

150g puy lentils

3 tbsp extra virgin olive oil

1 stick celery, sliced

2 small carrots, diced

2 cloves garlic, chopped

100ml red wine

2 bay leaves

600ml beef stock (if using a cube, make half a litre of stock and dilute with 100ml water)

Pinch of sugar

Sea salt and black pepper

For the salsa verde:

1 large handful of flat-leaf parsley

1 smaller handful of mint

1 tbsp capers

2-3 anchovy fillets

1 small clove garlic, finely chopped

3 cornichons

Healthy splash of red-wine vinegar

½ tsp dijon mustard

About 4 tbsp of extra virgin olive oil

Black pepper

For the salsa verde, chop the herbs, capers, cornichons and anchovy very small. Put them in a bowl and stir in the mustard, garlic, vinegar and some pepper. Then coat it all with the olive oil.

Gently heat one and a half tablespoons of olive oil in a thick-bottomed wide saucepan, then tip in the celery and carrots. Soften, covered, for about five minutes (don’t let them brown), stirring occasionally, then remove the lid and add the garlic. Keep stirring, turn the heat up and, after a minute, add the lentils. Another minute later, add the wine and bay leaves.

Reduce the wine by half, then add the stock. Once boiling, turn the heat down, cover and simmer for 15 minutes. Then let the lentils finish cooking with the lid off for about another 15 mins. When the lentils are half way there, season the steak with salt and pepper (no need to oil it). Just place on to a hot griddle or under the grill for about three minutes each side on the griddle, or five per side if grilled, plus a five-minute rest. Once the lentils are done (they should retain a bit of bite), finish with salt, pepper, the rest of the olive oil and a pinch of sugar.

Excerpt courtesy of guardian.co.uk. 

Photo by Frank Baron/Guardian