Since the Baby Burrito was born, the Husby and I understandably haven’t been able to spend much alone time together. When she was 2 weeks old, he had to leave on a business trip that was supposed to be eight days but turned into two and a half weeks. Being alone with two children for the first time for that long was definitely a trying experience, but we all survived and couldn’t be more thrilled that our little family is whole once again.
Being on the road for such a long time was really hard on the Husby so I wanted to show him just how much I appreciate all the hard work he does in order to support our family. So I decided to cook an easy but elegant meal in celebration of his return home. We put the kids to bed early and enjoyed some time just the two of us.
In the past, every time I’ve cooked steak, it always came out either charred or rubbery tasting, never like when I would order at a restaurant. I knew I had to be doing something wrong so I turned to my trusted group of foodie friends and they set me straight. Turns out, the way to achieve restaurant quality steaks is to sear first on a hot skillet and then finishing them in the oven. I’d always missed that oven step. That explains everything.
And because I was serving them with Gorgonzola and Sage Polenta Squares, I threw together a blue cheese crust like I have ordered so many times when we’re out. The meal was fancy schmancy enough for a special occasion and quick enough to enjoy on a weeknight.
- 2 Filet Mignons, at room temp, seasoned to your liking (I always use Penzey's Chicago SteakSeasoning)
- 1/4 Cup Blue Cheese, crumbled
- 1/4 Cup Seasoned Bread Crumbs
- 2 Garlic Cloves, minced
- 2 Tbsp. Fresh Parsley, chopped
- 2 Tbsp. Whole Milk
Preheat oven to 450.
Heat a cast iron skillet over medium-high heat.
In a small bowl, combine the blue cheese, bread crumbs, garlic, parsley and milk and mix until it achieves a paste-like consistency. Set aside.
Add the steaks to the skillet and sear on each side for one minute.
Place the skillet with the steaks in the oven and cook for 4-5 minutes, for medium rare depending on thickness. Remove from oven and turn the broiler on.
Top each steak with the blue cheese mixture and place under the broiler for 2 minutes (keep watch so it doesn't burn) until the crust starts to become golden.
A TJOC "original"