Blue Cheese Crusted Filet Mignon

Blue Cheese Crusted Filet Mignon is an easy upgrade to classic Filet Mignon with blue cheese, breadcrumbs, and butter. It’s the perfect dish to impress!

Filet Mignon is a wonderful, fork-tender steak dish and this blue cheese topping makes it even more delicious. It’s a wonderful Beef Recipe, that’s surprisingly easy to make even though it turns out quite elegant.

Blue Cheese Crusted Filet Mignon on plate with green beans


A crusty blue cheese topping is something they add to the top of Filet Mignon at many restaurants. However, this classic dish is surprisingly easy to recreate at home. All it takes is some butter, onion, blue cheese, breadcrumbs, and some salt and pepper mixed together. The beef flavor goes perfectly with the creamy blue cheese topping. Create this delicious dish as the centerpiece of your next dinner party, for a romantic dinner for two, or it’s even easy enough to make for a family dinner. 

Pair your Blue Cheese Crusted Filet Mignon with side dish recipes like Mashed Potatoes, Roasted Green Beans, Dinner Rolls, and other classics for the perfect dinner that’s worthy of any special occasion. 

Blue Cheese Crusted Filet Mignon sliced open on plate with green beans


Filet Mignon comes from a wonderfully tender and delicate cut of meat. It’s a boneless, lean steak with a delicious and buttery texture. The French translation of Filet Mignon actually means “tender filet.” The cut of beef comes from the small end of the tenderloin, and it’s surprisingly easy to cook to perfection. 



  • Prep: Preheat your oven to 450 degrees F.
  • Blue cheese topping: Add 2 tablespoons of butter to a large skillet put over medium heat. Chop the yellow onion and add it to the skillet. Cook and stir the onion for 3-4 minutes until the onion is fragrant and translucent. Add the cooked onions into a large bowl, and let them cool for 2-3 minutes. Crumble in blue cheese, panko breadcrumbs, salt, and pepper. Use a fork to mash the ingredients together with the onions. 

Blue Cheese Crusted Filet Mignon ingredients in skillet

  • Steak: Put another 2 tablespoons of butter into the same skillet over high heat. Season the steaks with salt and pepper, then sear the steaks on each side for 3 minutes, so they’re browned on each side. You’ll have to do the tenderloins in batches and then set them on a baking sheet after they’re seared. 
  • Cook: Sprinkle the blue cheese mixture evenly over each steak. Put the steaks in the oven and cook for 4 minutes if you want them rare, or 5-6 for medium, or a couple more minutes for well done. 
  • Serve: Cover the Blue Cheese Crusted Filet Mignon in tin foil while still on a baking sheet. Let them sit for 10 minutes before serving. 

Blue Cheese Crusted Filet Mignon in skillet


  • Seasoning: There are lots of different seasonings you can add to your Filet Mignon topping like rosemary, garlic salt, chili powder, cumin, and thyme. 
  • Marinade: Try making a marinade for the Filet Mignon to make the meat even juicier. For an easy marinade try whisking together ½ cup extra virgin olive oil, ¼ cup balsamic vinegar, ¼ cup red wine, 1 tablespoon mustard, 2 cloves minced garlic, and 1 tablespoon fresh rosemary. Put the marinade in gallon bags with the steaks and store them in the fridge. The next day you can prep the recipe according to the recipe. 
  • Gluten-free: You can make your Filet Mignon gluten-free by replacing the breadcrumbs in the toppings. Try using store-bought gluten-free bread, and leaving it out for a little while so it becomes a bit stale. Then you can break it into crumbs. 

Blue Cheese Crusted Filet Mignon in skillet with mashed potatoes


  • Serve: Don’t leave Blue Cheese Crusted Filet Mignon at room temperature for more than 2 hours. 
  • Store: After the beef has cooled down, you can store them in the fridge for 3-4 days. Seal the steaks in a freezer bag or other airtight container.
  • Freeze: You can freeze steaks for 2-3 months. However the Blue cheese crust won’t freeze well, so you’ll want to remove the toppings and make a fresh topping before serving. 

Blue Cheese Crusted Filet Mignon in skillet

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Blue Cheese Crusted Filet Mignon

Blue Cheese Crusted Filet Mignon is an easy upgrade to classic Filet Mignon with blue cheese, breadcrumbs, and buttery. It's the perfect dish to impress!
Yield 4 Servings
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dinner
Cuisine French
Author Sabrina Snyder


Blue Cheese Topping:

  • 2 tablespoons butter
  • 1 yellow onion , chopped
  • 1/3 cup crumbled blue cheese
  • 1/4 cup panko breadcrumbs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Filet Mignon:

  • 2 tablespoons unsalted butter
  • 4 beef tenderloin , filet mignon steaks, (~8 ounces each)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Pre-heat oven to 450 degrees.
  • Add 2 tablespoons butter to a large skillet on medium heat.
  • Add in onions and cook, stirring occasionally for 3-4 minutes until translucent.
  • Add the onions to a large mixing bowl and let cool for 2-3 minutes.
  • Add in blue cheese, panko breadcrumbs, salt, and pepper.
  • Mash the ingredients together gently with a fork.
  • Add remaining 2 tablespoons unsalted butter to your skillet (just bigger than your steaks) on high heat.
  • Season steaks all over with salt and pepper
  • Sear the steaks on each side for 3 minutes until browned.
  • Top the steaks with the blue cheese mixture, then place in the oven for 4 minutes (for rare, 5-6 for medium or more for well done).
  • Let rest for 10 minutes, covered with a sheet of foil, before serving.


Calories: 170kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 964mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
Keyword: Blue Cheese Crusted Filet Mignon

Blue Cheese Crusted Filet Mignon

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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