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Teal dinner plate with balsamic onions, sliced bistro fillet steak and crispy potatoes with white dressing on a marble background.

Roasted Bistro Filet

blue cheese potatoes, balsamic onions & mushroom

STARS

Don't just treat yourself to any old steak dinner tonight. Roast a tender bistro filet until medium rare and serve with a steak's best friend: fingerling potatoes. A side of balsamic-braised mushrooms and onions gives this plate wonderful depth, and blue cheese sauce is ready to marry the flavors together.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Herb Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Balsamic Onions and Mushrooms

  • 1 pound cremini mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 yellow onion, sliced thinly
  • ½ teaspoon thyme
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 cup beef stock
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • Fresh parsley

Bleu Cheese Cream

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 shallot, minced
  • ½ cup whole milk
  • ½ cup crumbled blue cheese
  • Salt and pepper to taste
  • Fresh parsley

Roasted Bistro Filet

  • 1 tablespoon canola oil
  • 4 6-ounce teres major fillets, patted dry
  • Salt and pepper to taste
Directions
1
Preheat the oven to 450°F.
2
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. 
3
Toss the mushrooms with 1 tablespoon olive oil on a baking sheet and roast for 8-10 minutes, until tender.
4
In a large skillet, melt the butter over medium-low heat. Add the onions and cook, stirring, until translucent but not colored, reducing the heat as necessary. Add the thyme, garlic and ½ teaspoon salt. Stir in the roasted mushrooms, balsamic, beef stock, and soy sauce and simmer until thickened and syrupy. Season with salt and pepper to taste and stir in parsley. 
5
To make the blue cheese cream, melt the butter in a small saucepan. Stir in the flour and cook for 5-10 minutes over low heat, until the raw flour smell is gone. Add the shallot and cook for 2 minutes. Whisk in the milk and bring to a simmer over medium heat. Reduce to low and stir in the blue cheese until melted, about 5 minutes. Season with salt and pepper to taste and finish with fresh parsley. 
6
Reduce the oven to 350°F.
7
Heat the oil in a large skillet or grill over high heat. Add the steaks and sear each side for 1-2 minutes, until crisp and dark brown. Transfer to a baking sheet and finish cooking in the oven to your desired doneness, 8 to 12 minutes. Rest for 5 minutes before slicing on the diagonal. 
8
To serve, divide the steak and potatoes between plates. Top with balsamic onions and mushrooms and drizzle with blue cheese cream. 

Roasted Bistro Filet

blue cheese potatoes, balsamic onions & mushroom

STARS

Don't just treat yourself to any old steak dinner tonight. Roast a tender bistro filet until medium rare and serve with a steak's best friend: fingerling potatoes. A side of balsamic-braised mushrooms and onions gives this plate wonderful depth, and blue cheese sauce is ready to marry the flavors together.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Herb Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Balsamic Onions and Mushrooms

  • 1 pound cremini mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 yellow onion, sliced thinly
  • ½ teaspoon thyme
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 cup beef stock
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • Fresh parsley

Bleu Cheese Cream

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 shallot, minced
  • ½ cup whole milk
  • ½ cup crumbled blue cheese
  • Salt and pepper to taste
  • Fresh parsley

Roasted Bistro Filet

  • 1 tablespoon canola oil
  • 4 6-ounce teres major fillets, patted dry
  • Salt and pepper to taste

Directions

1
Preheat the oven to 450°F.
2
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. 
3
Toss the mushrooms with 1 tablespoon olive oil on a baking sheet and roast for 8-10 minutes, until tender.
4
In a large skillet, melt the butter over medium-low heat. Add the onions and cook, stirring, until translucent but not colored, reducing the heat as necessary. Add the thyme, garlic and ½ teaspoon salt. Stir in the roasted mushrooms, balsamic, beef stock, and soy sauce and simmer until thickened and syrupy. Season with salt and pepper to taste and stir in parsley. 
5
To make the blue cheese cream, melt the butter in a small saucepan. Stir in the flour and cook for 5-10 minutes over low heat, until the raw flour smell is gone. Add the shallot and cook for 2 minutes. Whisk in the milk and bring to a simmer over medium heat. Reduce to low and stir in the blue cheese until melted, about 5 minutes. Season with salt and pepper to taste and finish with fresh parsley. 
6
Reduce the oven to 350°F.
7
Heat the oil in a large skillet or grill over high heat. Add the steaks and sear each side for 1-2 minutes, until crisp and dark brown. Transfer to a baking sheet and finish cooking in the oven to your desired doneness, 8 to 12 minutes. Rest for 5 minutes before slicing on the diagonal. 
8
To serve, divide the steak and potatoes between plates. Top with balsamic onions and mushrooms and drizzle with blue cheese cream.