Filet with Blue Cheese Sauce

If you love steak, as I do, you have to try this recipe out. If you had to tie me down and ask me what my favorite steak is I would tell you it is a Kansas City Strip, bone in. The marbling and the bone give that steak an enormous amount of flavor if cooked properly, medium rare. Now a filet, on the other hand, is nothing but meat. It has no marbling. What it lacks in flavor, though, it makes up in tenderness. To me, it just cries out for a well made sauce. This is one I recreated from yet another San Diego restaurant.

3 cups beef stock
1 clove garlic, crushed
2 green onions, sliced
2 shallots, sliced
10 black peppercorns
1/4 cup gin
2 cups Merlot
1 cup heavy cream
1/4 cup minced parsley
8 oz. blue cheese
4 tbsp. butter
2 filet steaks, 8 oz, room temp

Preheat oven to 250.

Place beefstock, garlic, onions, peppercorns and shallots in sauce pan, bring to a boil and reduce to at least half. Strain. Melt butter in a saute pan and cook your steaks for at least three minutes per side for rare. Cook longer for your desired doneness. Remove steaks and place on a plate and put in the preheated oven, where they will continue to cook. Using the pan you cooked the steaks in, turn heat to high and add the gin, scraping the bottom of the pan. When that has almost evaporated, add your strained stock and wine, continuing to scrape the pan. Reduce to about a third, then add cream. Reduce heat to medium high and allow sauce to thicken. Add blue cheese and parsley. Whisk until the cheese is melted and the sauce is thickened, pour over steaks and enjoy.