Bleu Cheese Crusted Filet Mignon

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Have made many times. The sauce is a must, it compliments the dish well; as good as any blue cheese crusted steak from any restaurant.

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I was unable to take full advantage of the recipe because I used an Angus sirloin tip steak, did not have cognac, used garlic powder, and minced onion. My steak was pretty large so it took longer in the oven, but my wife and I loved the end result. The combination of the topping and juice would be great on many meats.

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I do not normally eat steak, but when I do crave it once in a while I will order one with blue cheese. Who would have known that making this myself was so easy? I used a top serlion steak instead of filet, so I suggest using more topping since there aren't as many juices coming from a lesser cut. Very good and will make it again and again!

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So fast, so easy and soooo good!!!

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This turned out so good. I will definitely do it again. However, I would try it with a different type of cheese. I found out from my own set of judges (my kids, that not everybody likes bleu cheese.

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Very easy- follow recipe exactly- pick a good filet mignon for the best result, but works on cheaper pieces of meat as well!

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As a fan of Bleu Cheese I absolutely loved this recipe. I'm not sure if it was the steaks that I had or the method of cooking them in the oven but they were extremely red when cut open. They looked rare but were actually cooked. Very strange.

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My husband and I enjoyed this very much. I did have to cook our meat 20 minutes for the meat to be pink all the way through, as they were very thick. I think the length of time naturally depends on the thickness of the meat. The flavor was wonderful and we agreed this recipe was a keeper and I will make it again.

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Actuall took nearly 15 minutes for medium doneness. Use about only 1/2 of the called for bread crumbs and add more cheese crumbles. Meal did not have the taste I was looking for. Would not make again

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My husband and i dine at fine restaurants and he said this was the best steak he's ever had. Now i reccommend that if you like it med well to cook a lot longer.