Try Filet Mignon, too
November 23, 2010 at 8:54am
Here's one you'll love!
Take up to 4 or 5 beef tenderloin filets, about 1.5' thick, liberally coat with unsalted butter. Sprinkle a lot of Paul Prudhomme's Blackened Steak Season over them - you do want it pretty thick. Peel about 5-8 pieces of garlic, set aside. Meanwhile, heat an oven to highest setting (450-500 degrees).
Heat a cast iron dutch oven to almost white-hot. If I'm using my stove-top, I'll leave it on for about 10 minutes, less if outdoor burner. When it's ready, place all of the filets in the dutch oven, and blacken each side for approximately 1-2 minutes. You can keep the lid on while blackening to cut down on smoke and to keep moisture in.
CAREFULLY remove dutch oven from the burner, and add the garlic pieces. Place pot, covered, in the oven for about 8 minutes. Remove from oven, remove steaks and set aside. Add bleu cheese (use your judgement on how much) to the pot, stir and mix in to make a sauce, add red wine (not too much) and make enough sauce to serve on the side.
This is pretty much how I do it, and these steaks always come out plump and tender. They sort of swell up, as though the juices got locked in, and believe me, they are good and tender.
As with any recipe/method, use your judgement as to time, amount of ingredients, etc. as you go. Cook for less time in oven if you really like 'em rare, about 10 minutes or so for medium-well. It may take you a couple of tries to get it perfected.