Filet Mignon with Roquefort-Chive Sauce

Aside from not being allowed to have a grill on my little balcony, I'd be clueless (and scared) if I was able to have a grill but had to light it, use it, etc. It's definitely not my forte. So when I found this recipe for filet mignon from Barefoot Contessa and it didn't involve the grill, I was pretty excited. I was even more excited when I took the first bite and it was de-lic-ious. Tender and juicy on the inside, salty and crusted on the outside... just a few adaptations to the original recipe I found.


Ingredients
*Note: can be adapted based upon how many filets you are making.
3 filet mignon
3 tbsp. vegetable oil
2 tbsp. sea salt
2 tbsp. peppercorns (I have a peppercorn blend, which provides a nice mix of flavor, but you can use black peppercorns if that's what you have lying around)
1 tbsp. coriander seeds
1/2 tsp. dried mustard
Sprinkle of crushed red pepper flakes
3 tbsp. unsalted butter, at room temperature


For the sauce:
 1 1/2 cups heavy cream
2 oz. Roquefort cheese
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh chives, minced


Directions
1. Preheat oven to 400 degrees.
2. In a large Dutch oven or cast iron skillet, generously cover the bottom with olive oil. Heat over high heat until smoking, about five minutes.
*Note: you want the oil really hot so it sears the meat right away. It helps form the peppery crust that tastes oh-so-good.
3. Meanwhile, coarsely ground the salt, peppercorns and coriander seeds with a mortar and pestle.
*Note: you can also process them in a spice grinder, but I like to do it manually to ensure that nothing is too finely ground.
4. Add the mustard and crushed red, and stir to combine. Place on a flat plate so you can easily coat the steaks.

5. Pat the steaks dry with a paper towel and thoroughly rub 1 tbsp. vegetable oil on each.

6. Roll the filets in the peppercorn mixture on all sides, including the top and bottom, pressing lightly to evenly coat all sides.
7. When the oil is hot, add the steaks and sear them evenly on all sides for two minutes each (totaling about 10 minutes).
*Note: use some tongs for this, as the oil is going to pop as soon as it touches the meat.

8. When the searing is complete, you'll notice the steak has a dark crust. This is a good thing! Remove the steaks to a clean surface and remove the excess oil from the Dutch oven.

9. Add just a touch of olive oil and return the steaks to the Dutch oven. Top each with 1 tbsp. of butter.

10. Bake uncovered in the oven for 8 minutes (for medium...less or more depending on your preference).
11. Remove to a plate, cover and let set for 10 minutes to allow the juices to redistribute.


For the sauce:
1. In a small saucepan, bring the heavy cream to a boil. Cook on a low boil for 20 minutes, stirring occasionally.
2. Remove the pan from the heat and add the salt, pepper, chives and cheese. Whisk rapidly until the cheese is completely melted.
3. Serve hot on top of the filets.