Decadent Holiday Dinner Recipe

Happy Holidays From Our Mr. Steak Family To Yours! Create a decadent holiday dinner you won’t forget! Try one of our favorite Mr. Steak holiday recipes featuring blue cheese, chestnuts, a stunningly simple red wine sauce and our ultra tender filet mignon.  

We’ll even let you in on a little secret – this recipe works perfectly with a Porterhouse too. If using a Porterhouse, we like to only put the blue cheese on the filet side and the chestnuts and sauce on the strip side. The lean filet still gets the fatty funky cheese while the strip gets the nutty acid components. Very yin and yang. Spoil yourself this year – it’s been a long one and you deserve it.

Blue Cheese Crusted Filet Mignon With Chestnuts and Red Wine Sauce

Ingredients (serves 4)

-4 Mr. Steak 6oz or 10oz filet mignons

 -6 tsp olive oil1 clove garlic

-2 sprigs thyme 

-2 Tbsp of butter

-2 cups blue cheese crust 

-Red wine Sauce 

-16 peeled chestnuts

Red Wine Sauce

-2 cups beef stock

-1 cup red wine

-2 tsp dark brown sugar

-2 tsp balsamic vinegar

-10c twist fresh black pepper

-1 tsp butter

Blue Cheese Crust

-1 ½ cups crumbled blue cheese

-½ cup bread crumbs

-3 Tbsp butter

-1 Tbsp chopped thyme

Method: Take filets out of package, pat dry, and allow them to reach room temperature. Rub with 3 Tbsp olive oil set aside. Set oven to 350 degrees. Prepare blue cheese crust, red wine sauce, and chestnuts.

Blue Cheese Crust: Place cheese, butter, thyme in a bowl and microwave for 20 seconds. Add bread crumbs and mix well.When you top the filets you will use 2 Tbsp each.

Chestnuts: Put a medium pot that’s half full of cold water on the stove.Place chestnut flat side down on board. With sharp knife cut an “X” in the chestnuts. Place chestnuts in the pot of cold water and  turn on the heat.Let the water come to a boil and cook for 3 min.Scoop out, let chill, and take chestnuts out of shel

Simple Red Wine Sauce: Place beef stock in a small pot and reduce by half over heat.Add the red wine, brown sugar, balsamic vinegar. Whisk well and reduce by half.Add pepper and butter, then cover and set aside until needed. (Can be made ahead and kept at room temperature. Just heat it back up on the stove before plating.)

Next: Heat a cast iron pan on high. Season all beef with salt and pepper, or Mr. Steak seasonings if you have them.Put 3 Tbsp of olive oil in pan and gently place each filet flat side down. Leave space between each. DON’T TOUCH!After about 4 minutes flip each filet over to the other flat side. Sear for 2 minutes then add butter, thyme, crushed garlic, and chestnuts.Turn off heat and spread blue cheese crust on top of each filet.Place in the oven about 6 min or until 130 degrees.Remove from oven and let rest for 5 minutes. Spoon red wine sauce on the plates and/or over the steaks, serve and enjoy!

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Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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