Recipe Swap: Filet with Onion-Bleu Cheese Sauce


I had to laugh when I saw that my recipe for the Special Occasion Recipe Swap was from Ashley of Cheesecurd in Paradise because I've become pretty familiar with her blog recently. First, I mentioned that she was how I found the Improv Challenge and then I had her peanut butter cups for the last recipe swap.

At first I was a bit hesitant of this recipe because of the bleu cheese. I'm not a bleu cheese fan and either is Tom. The taste is just too pungent for me. But since I already knew I'd be changing the way to cook the steaks, I didn't want to stray too far from the original recipe and managed to find a super small piece of bleu cheese at the Farmer's Market.

I'm pretty sure the first thing you're going to wonder after reading this recipe is why don't I grill the steaks? Or pan sear them? Well, I'm great with grilled steaks. If, you know, I had a grill and it wasn't 40-some degrees and extremely windy outside. But since we live in an apartment the closest thing I have to a grill is a George Foreman. I guess I could use that, but I don't for the same reason I don't pan sear the steaks. It's the one thing I'm scared to break out of my comfort zone on. My mom has always made steaks this way and it's the only way I've tried it. I love steak and refuse to possibly ruin a good piece of meat. So the broiler it is.

Filet with Onion-Bleu Cheese Sauce
Slightly Adapted from: Cheesecurd in Paradise
Printer Friendly
Servings: 2

    • 2 4-5 oz. each filet mignon steaks
    • 1 large yellow onion, thinly sliced
    • 1/2 stick unsalted butter
    • 1 cup heavy cream
    • 1/2 cup Bleu cheese, crumbled
    • 1/2 tsp. Montreal Steak Seasoning
    • 1/2 tsp. Garlic powder
    • 1/2 tsp. Worcestershire sauce
    • salt and pepper to taste

1. Preheat the oven to broil. Spray a 8x8 baking dish with non-stick cooking spray.
2. In a medium saucepan over low heat, add the onions and butter and cook 20-25 minutes or until the onions have caramelized.
3. Meanwhile, pat the steaks dry with a paper towel, then place in the baking dish. Season with the Montreal Steak Seasoning, garlic powder and Worcestershire sauce. Place in the oven and broil for approximately 20 minutes, flipping the steaks over once, halfway through.
4. Once the onions have caramelized, pour the heavy cream into the saucepan and increase the heat to medium. Bring to a simmer and continue to cook until the cream has reduced by half, about 5 minutes.
5. Remove the steaks from the oven and transfer to a plate. Let rest for 3-5 minutes.
6. Stir the bleu cheese into the cream and onion mixture until melted. Season the sauce with salt and pepper to taste.
7. Spoon a ladle-full of the sauce onto a plate and serve the rested steak on top.

I would have never thought to combine caramelized onions, cream and bleu cheese but boy am I glad I didn't change up that part of the recipe. The sweetness of the onions and richness of the cream do wonders to mask that strong bleu cheese flavor. The sauce is absolutely delicious and if it wasn't so rich, I guarantee I would have doubled the amount on my plate.

This sauce would also be wonderful over pasta or with chicken. I'm sure there are a ton of other things you could do with it too.   


  1. I just stumbled upon your site... and I am bookmarking this recipe! SO yummy!

    Have a great night, I am def following you!

  2. This sounds absolutely delicious. I love the flavors of caramelized onions, cream and bleu cheese. Yum!

    Thanks for being part of the recipe swap!


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