Fillet Steak with Pepper Cheese Sauce
Indulge in the ultimate steakhouse experience at home with this succulent Fillet Steak with Pepper Cheese Sauce. Perfectly seared fillet steaks are cooked to your desired doneness and paired with a velvety sauce made from creamy blue cheese, heavy cream, and freshly cracked black pepper for a rich, indulgent finish. The combination of tender, melt-in-your-mouth beef and the bold, peppery cheese sauce creates a flavor-packed dish that’s simple yet elegant—ideal for date nights or special occasions. Garnished with fresh parsley and served with your favorite sides, this restaurant-quality meal comes together in under 30 minutes. Whether you crave a classic pairing with roasted potatoes or want to keep it light with steamed vegetables, this recipe is a sure showstopper.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) fillet steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 0.5 cup (crumbled) blue cheese (or another creamy cheese of choice)
- 2 teaspoons freshly cracked black pepper
- 1 clove garlic (minced)
- 1 tablespoon parsley (finely chopped, optional for garnish)
Instructions
Remove the fillet steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking. This ensures even cooking.
Preheat your oven to 400°F (200°C).
Pat the steaks dry with paper towels, then season both sides with salt and black pepper.
Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
Once the skillet is very hot and the butter is melted and foamy, place the steaks in the pan. Sear for 2-3 minutes on each side until they achieve a golden-brown crust.
Transfer the skillet to the preheated oven (if using an oven-safe skillet) or move the steaks to a baking tray. Cook in the oven until they reach your desired level of doneness—about 5-6 minutes for medium-rare, depending on steak thickness. Use a meat thermometer to check the internal temperature (120°F for rare, 130°F for medium-rare, 140°F for medium).
Remove the steaks from the oven, tent them loosely with aluminum foil, and let them rest for 5-10 minutes.
Meanwhile, prepare the pepper cheese sauce. In a small saucepan over medium heat, add 1 cup of heavy cream and 1 clove of minced garlic. Bring to a simmer, stirring frequently.
Once the cream is warm and slightly thickened, reduce the heat to low and stir in the crumbled blue cheese. Whisk until the cheese is fully melted and the sauce is smooth.
Add 2 teaspoons of freshly cracked black pepper to the sauce and stir well. Taste and adjust seasoning with additional salt or pepper if necessary.
To serve, place the fillet steaks on individual plates. Pour the warm pepper cheese sauce generously over the top of each steak.
Garnish with freshly chopped parsley for a pop of color and flavor, if desired. Serve immediately with your favorite side dishes, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
