Ruth’s Chris–Style Creamy Blue Cheese Crusted Filet

Instructions:

1. Remove the filet mignon steaks from the refrigerator 20–30 minutes before cooking. Pat dry and season generously on both sides with salt and black pepper.
2. Preheat the oven to broil on high and position the oven rack about 6 inches from the heat.
3. Heat a heavy skillet, preferably cast iron, over high heat. Add the olive oil.
4. Sear the steaks for 2–3 minutes per side until a deep golden crust forms. Add the butter to the skillet and spoon it over the steaks to baste.
5. Transfer the steaks to an oven-safe pan, or leave them in the skillet if it is oven-safe.
6. In a bowl, combine the blue cheese, cream cheese, heavy cream, sour cream, parsley, and garlic. Mix until creamy but slightly chunky.
7. Spoon a thick layer of the blue cheese mixture onto each steak.
8. Place under the broiler for 2–4 minutes, until the topping is bubbling and lightly golden.
9. Remove from the oven and let the steaks rest for 5 minutes before serving.

Variations :

• Substitute gorgonzola or Roquefort for a different blue cheese profile.
• Add a pinch of cracked black pepper or fresh thyme to the cheese mixture.
• Finish with a light drizzle of melted butter for extra richness.
• Use this blue cheese crust on ribeye or strip steaks for a bolder beef flavor.

Tips :

• Allowing the steaks to come to room temperature ensures even cooking.
• Use a very hot pan to achieve a proper steakhouse-quality sear.
• Do not over-broil; watch closely to prevent burning the cheese topping.
• For an authentic steakhouse presentation, serve on warm plates with garlic mashed potatoes or creamed spinach.