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Nutrition Facts
Serving Size 222 g
(Approx. 2 Servings)
Amount Per Serving
Calories 430 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 660 mg 28%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 46 g
Vitamin A 4% Iron 20%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cast Iron Roasted Filet Mignon with Whipped Bleu
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
2  People


Recipe makes 2 Servings

14 Oz filet mignon steaks
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper, plus more as needed
3/4 cup(s) heavy whipping cream
4 Oz crumbled blue cheese
1 Tbsp shallot, minced
1 Tbsp extra virgin olive oil
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Place cast iron pan over medium heat. Allow dry pan heat for 20 minutes.
Meanwhile, season filet with salt and pepper on both sides and allow to sit at room temperature while pan heats. Set aside.
In a blender, add heavy cream, bleu cheese and chopped shallot. Blend until thick and transfer to a bowl. Whisk and season to taste with salt and fresh cracked pepper.
Brush steaks with a little olive oil then sear on one side 5 to 6 minutes or until a crust forms. Flip steaks and turn off heat.
Cook in pan until desired temperature is reached. (For tenderloin 140ºF internal temperature is preferred.)
Allow steaks to rest with a dollop of whipped bleu on top. Serve additional whipped bleu as desired.


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