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by CookWhatHK0 saved
Bleu Cheese Crusted Filet Mignon grills steaks medium-rare, bakes them under a panko-bleu cheese crust, and pools them over a red wine shallot sauce.
Preheat oven to 220°C (425°F).
焗爐預熱至220°C。
Combine the panko bread crumbs, two-thirds of the bleu cheese, and parsley. Set aside.
將日式麵包糠、三分之二的藍芝士碎和荷蘭芹混合，備用。
Heat a grill or sauté pan to medium-high.
將燒烤爐或煎鑊加熱至中大火。
Season the filets with salt, pepper, and blackening seasoning if desired. Grill each side for 5–8 minutes depending on thickness, to medium-rare.
牛扒用鹽、黑胡椒調味，如喜辣可加黑化香料。每面燒烤5至8分鐘（視厚度而定），至五成熟。
Transfer the grilled filets to a baking pan and top each with the bleu cheese and panko mixture.
將烤好的牛扒移至烤盤，每件頂部放上藍芝士麵包糠混合物。
Sauté the shallots and garlic in butter in a large sauté pan until soft. Add the red wine and reduce.
用牛油在大煎鑊中炒紅蔥頭和蒜頭至軟，加入紅酒收汁。
Add the beef stock and rosemary, simmer while stirring occasionally, and reduce by half.
加入牛肉清湯和迷迭香，邊攪邊慢煮收至一半。
Stir in the remaining bleu cheese until melted and smooth. Keep warm.
加入剩餘藍芝士拌至融化順滑，保持溫熱。
Bake the cheese-topped filets in the oven for 5–7 minutes until the topping is golden.
將加了芝士頂的牛扒放入焗爐焗5至7分鐘至表面金黃。
Remove from the oven, pool sauce on each plate, then place the steak on top.
從焗爐取出，在碟中先倒上醬汁，再放上牛扒。
