Filet Mignon w/ Blue Cheese Butter

2 8oz Tenderloin Steaks (Filet Mignon)

2 tbsp. Unsalted Butter (1/4 stick), at room temperature

1/2 Tbsp. Chopped fresh Flat-Leaf Parsley, plus more for garnishing

2 Tbsp. Gorgonzola Dolce or other Creamy Blue Cheese, crumbled

Kosher Salt and freshly ground Black Pepper

Olive Oil

Remove the steaks from the refrigerator 30 minutes before cooking to come to room temperature.

While the steaks come to room temperature, in a bowl and using a fork, smash together the butter, blue cheese, and parsley. Season to taste with salt and pepper. Set aside.

Preheat the oven to 425°F. Pat the filets dry with paper towels and season with plenty of salt and pepper. Heat a large cast-iron frying pan over high heat for about 5 minutes.

When the pan is very hot, add the olive oil and then the steaks; sear for about 4 minutes on one side. Turn and sear for another 2 minutes, then transfer to the oven.

Roast the filets in the oven until cooked to your desired doneness, about 5 minutes depending on the thickness of the steak (rare = an internal temp of 120°F; medium-rare = 125°F). Transfer the steaks to a platter, cover tightly with aluminum foil, and let rest for 5 to 10 minutes.

Serve each filet with a dollop of the blue cheese butter on top.