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Blue-Cheese-Stuffed Fillets

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 servings, butter 8 servings
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8 ounces (2 sticks) unsalted butter, room temperature

2 teaspoons coarse grey sea salt

6 ounces Roquefort or Stilton cheese, cut into chunks

4 to 6 ounces beef fillets, good quality and at least 2-inches high

Freshly ground black pepper

2 tablespoons extra-virgin olive oil


  1. In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
  2. Preheat oven to 400 degrees F.
  3. Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
  4. Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

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