Tuesday, October 30, 2007
Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms
I'm back from the beach and just finished my second day at my new job.
While exhilarating and very fun, it is also a bit overwhelming, so I wanted a simple dinner that was comforting and quick and this was just right.
Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms:
2, 4 oz grass-fed filets of beef tenderloin
1 lb asparagus (peeled stems if fat stalks), ends trimmed
12 oz whole crimini mushrooms, brushed clean
Sea salt and fresh ground black pepper
Olive oil as needed
2 thin slices of blue cheese
Preheat oven to 425. Liberally season steaks with salt and pepper. Toss asparagus with olive oil, salt and pepper and lay flat on a baking sheet and place in oven.
Meanwhile, heat a large skillet over medium-high heat. Add olive oil, then mushrooms, cap side down. Let sear until caramelized and they move freely in the pan. Salt and pepper.
Meanwhile, heat another oven-safe skillet over medium-high heat and add a bit of olive oil. Sear steaks on both sides just until crusted. Top with thin slice of blue cheese, then place entire skillet in the oven, which you will now turn down to 350.
With the asparagus and the steaks in the oven finishing, de-glaze the mushroom pan with about 1 tbs (or slightly more) balsamic vinegar. Reduce heat and toss frequently, glazing the mushrooms. Let continue to cook gently until steak is done to preference, asparagus are becoming crisp and mushrooms are completely cooked. Serve immediately.