Blue Cheese-Stuffed Filets

Makes 4 servings

DeAnna Eklund

ingredients

1 sprig fresh rosemary, leaves removed and chopped
1/4 cup crumbled blue cheese
Zest of 1 lemon, plus additional for garnish
Salt and freshly ground black pepper
4 center-cut beef tenderloin filets (each about 2 inches thick), at room temperature
Extra-virgin olive oil, for drizzling

1
Preheat oven to 400.
2
For the blue cheese filling:
3
Combine rosemary, blue cheese and lemon zest in a small mixing bowl. Season the filling with salt and pepper and set aside.
4
Place the steaks wide side down on a table and brace it with your hand. Using a very sharp knife, cut a slit into the side of each steak, creating a pocket that still leaves the two halves attached. Divide the filling evenly among the four steaks, spreading it evenly inside each pocket and sealing the steak opening closed with a few toothpicks. Drizzle each steak with some olive oil, salt and freshly ground black pepper and toss them lightly to evenly coat them, then set them aside at room temperature until you’re ready to cook them off.
5
Place a large skillet or cast iron pan over medium high heat. When the pan is scorching hot, place each steak into the pan and allow them to sear on both sides, turning only once, until well caramelized, 3-4 minutes per side.
6
Once both sides have been seared, transfer the pan with the steaks to the oven. Allow the steaks to continue cooking until your desired doneness, about 10 minutes for medium (if your skillet isn’t oven safe or you’re not comfortable putting your pan into the oven, transfer the steaks to a small baking sheet and place them into the oven on that).