Bleu Cheese Crusted Filet Mignon

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This dish was just amazing and so easy. I can't wait to make it again.

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My husband was thrilled with this! Super easy to make and still looks gourmet. Will definitely make again.

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Very yummy - however, I needed to add about 5 minutes onto the cooking time - it was just too undercooked.

So, plan a little extra time for cooking, checking the temp, etc.

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If the steaks are smaller (4oz this will work great. Mine were 7.50z and the total process depended on working with an oven thermometer and digital food thermometer. It took much longer in the oven but the end product was okay, topping almost overdone but saved at the last minute. I totally deleted the fine herbs which are a mix of herbs used in French cooking, can be bought as a commercial product.

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C'mon....if you present a recipe then you gotta get specific! LOL! Fines herbs....what does that mean?
I taped this show since I wanted to plan my meat dish for this week and I chanced upon this TV Episode but I couldn't understand what herbs she used. And I was kinda disappointed in Sandra's suggestion about using cognac. I had always thought that Semi-Homemade was aimed at cooking for the everyday and I don't keep cognac around the house as an everyday cooking ingredient, do you?
So I find this recipe on line and it says... "fines herbs"! Huh? What?
So I used an everyday McCormick Steak Seasoning and my market's crumbled blue cheese, and the red wine that I was guzzling tonight.
I also reviewed the 27 comments that had been posted and I agree with many who said that the topping gets burnt if left at 400 degrees.
Next time I'll be trying this at 375. Should I keep a cognac on hand? I hate buying anything French, just because the French are so....well....French!

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Great recipe! I tried it with Parmesan cheese, and it was a hit. I'll definitely make it again.

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Very easy to make and very tasty. That one bad review I suggest they check their oven for correct temp or their timer. Good meat is best served rare to medium rare. Mine came out perfect. But I use a temp probe and timer too.

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I make a dish like this. But this one is less work and so good. Reading the reviews some one rated this dish and seems to think it is a burger. I guess that person should not be in a kitchen. Thank you Sandra!!!

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Followed recipe exactly and crumbs were burnt and steak was totally rare after 6 minutes. Had to scrape off topping and re-cook steak and just had it with some steak sauce. Very unhappy.

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I used fresh parmesan instead of bleu cheese and WOW! it tasted just like the medalions at WildFire! We're going to make this again!!