Wildfire Blue Cheese and Parmesan Crusted Filet Mignon (Pic Heavy)

ChicagoEgghead20

Hey Everyone, 

Thanks for clicking, I know I needed to step it up for a more respectable post after last night's Garbage Fish. So tonight decided to do Grass Fed Filet Mignon with Parmesan and Blue Cheese Crust.

Recipe for Crusts:

Blue Cheese and Parmesan: Combine in Food Processor till formed into a ball.  Then roll it into a log with saran wrap and put it into the fridge for a nap.

• 1/4 Cup Stick Butter (room temperature)
• 4 TBS Bread Crumbs (I used a mixture of italian and Panko)
• Pinch of Sea Salt
• Pinch of Pepper
  
• 1/8 Cup Choice of Cheese (more if you want)

Beef:

Then I took the beef out of the paper and rinsed them off.  I trimmed off some remaining fat and cut into portions.  I returned to a cookie sheet and drizzled a little EVOO and seasoned with DP Raising the Steaks, I let them sit on the counter for an hour to come up to temperature from the butcher.  

I heated the egg to 750 degrees and seared each steak for 3 minutes per side.  Then I brought them inside and put in the CI pan and placed a little slice of the crust on each steak.  Into the clock in the kitchen under the broiler for about 4 minutes till it was starting to come to a golden brown (steaks were medium rare) I served them with steamed asparagus with a little pat of butter.  

If you have ever been to the steakhouse called Wildfire in Chicago ( I think there is a location near DC and one in MN ) this crust tasted just like it. 

 

tulocay

Looks good from here.

Markzzz

I've had the blue cheese Parmesan crusted filet at Wildfire. Thanks, I'm definitely going to try this!

ChicagoEgghead20

@Markzzz good to hear man, I hope you like it.  Do you live in the Chicago area?

@tulocay - Thanks

Mattman3969

Nice..

Markzzz

ChicagoEgghead20 said:

@Markzzz good to hear man, I hope you like it.  Do you live in the Chicago area?

@tulocay - Thanks

I'm from Metro Detroit but I visit Chicago a few times/year. Last visit I went to Alinea.....that was pretty sweet!

ChicagoEgghead20

Thats a good spot, very creative dishes.

SGH

Brother that looks incredible. For the record: I enjoyed the garbage fish post.

blind99

@ChicagoEgghead20‌ funny you should mention that. I was there tonight enjoying a nice bone in filet.

Your steaks look great!

Griffin

They look great. How thick were the steaks?

Don't take the garbage fish post personally. I think that happens pretty much anytime anyone brings up tilapia.

ChicagoEgghead20

SGH said:

Brother that looks incredible. For the record: I enjoyed the garbage fish post.

Thanks @SGH - Didn't think I would cause such a rucket, and for the record, I was cheering along with your election posts from yesterday.

ChicagoEgghead20

@Griffin- about an inch and a half, I cut most of them in half to make the cook quicker and so that everyone could try the blue cheese and the parmesan - both were good, but the parmesan stays more gritty, so you can broil it nicely versus the blue which seems to melt. When you live near the coast your selection of other fresh fish is plentiful, even with Chicago being a good food city, finding fish that looks appetizing and hasn't gone through multiple thaw/freeze cycles is hard! I need to move.

@Blind99  - Wildfire is a nice place, I'm still working on perfectly their Salmon and Red Skin Mashed! (those are my guilty pleasure)  Are you from the area? I'm in Glenview.

SGH

@ChicagoEgghead20‌
Please always remember when you see me doing such as that, I am only kidding or playing along for the fun of it. Myself and brother nola live for such. Just having fun my friend. Again the food looks awesome!!

blind99

@ChicagoEgghead20‌ sounds like we are neighbors - I'll shoot you a PM - I'll be happy to swing by and taste test any of your wildfire recipes!

Griffin

I'm gonna try these. I like a good steak with a simple salt and pepper, but sometimes you just gotta 'jazz' things up a bit, ya know?

KiterTodd

Curious, why not put the CI back in a closed egg for the last portion?  Reflected heat off the dome should be able to melt that cheese/butter mixture...I guess maybe not the crust that a broiler can give, though, right?

Looks good.  Now I want a steak. 


BTW, Talapia is not an actual fish.  The Chinese make it out of tofu and imitation crab-meat for shipment to inland states.  )

ChicagoEgghead20

@KiterTodd, you could put it back in the egg and i'm sure it would do fine.  I wanted to stop the cooking process and just toast up the topping, I like my steak almost cold in the middle, if I can't taste the blood it's not worth eating.  I actually think I might use a torch next time just to give it that look without having to use the clock.

Yea, even if I cook Tilapia again, for reasons of this forum, I will be saying WHITE FISH. 

:-SS

theyolksonyou

Don't know how I missed this, but DAYUM that looks good...

also enjoyed the garbage fish post Although I wouldn't admit it, we eat tilapia...ooops

mgunders

I did this one a couple of nights ago, excellent. Definitely needed the broiler to toast to kinda of a crust ( didn't come off when you cut into them either) which was real quick so the fillets didn't continue to cook much, thanks for the information!

ChicagoEgghead20

@mgunders glad you enjoyed it!

paqman

I did not see the fish but this looks like a home run to me!

CPARKTX

Wow looks like high end steak house...nice cook.