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Too much?

So I'm going to make a filet mignon with merlot sauce tonight and thought of adding a little bleu cheese butter to the plate.

Since I've never tasted any of this I'm having trouble determing if it will be too much or just not work together at all.

I don't want to eff up my Valentine's Day dinner :x

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  1. People do this quite often.

    But that said, if you've NEVER done this before, V-Day is certainly not one of those days to "experiment" with a brand-new recipe.

    11 Replies
    1. re: ipsedixit

      Thanks for the advice.

      I'm not a total idiot.. I can follow a recipe quite well. I was just wondering if the butter would be overkill.

      1. re: annieloux

        I didn't mean to suggest you were a "total idiot" ... just a regular idiot.

        Ok, kidding aside.

        I was just trying to say that it might be an addition not to your liking palate-wise, not that you would mess it up skill-wise.

        1. re: ipsedixit

          I am a bit of an idiot.

          It actually turned out pretty damn good. I feel like the sauce mellowed out the bleu cheese flavor, which I sometimes find to be too strong personally.. cuz I'm a bleu cheese wuss.

          Though the store I stopped at was sold out of filet mignon, so I had to do a ribeye. I almost had a breakdown at the butcher's department, but it worked out in the end.

          Thanks again for your input.

          1. re: annieloux

            I would consider that good luck. Personally, I much prefer a ribeye to a tenderloin, and with blue cheese? Oh yea!

            1. re: smtucker

              I don't eat much red meat and whenever I have it's been something cheap and/or ghetto like london broil (skirt steak?) or cheeseburgers, so I went with what I thought was fancy.

              I was pleasantly surprised by the ribeye and will probably cook with it again in the future.

              1. re: annieloux

                You are calling skirt steak ghetto? Those are fighting words!

                Glad you enjoyed your ribeye.

                1. re: smtucker

                  Hahahah. Don't get me wrong - I love it! Word on the street is it's just not a good cut of meat.

                  And by street I mean my snobby boyfriend.

                  1. re: annieloux

                    What! Skirt is one of the tastiest steaks ever...I think you need to can your boyfriend. I will graciously offer to substitute for him as long as you're making another ribeye...

                    1. re: joonjoon

                      All this love for skirt steak got me googling and, as I suspected, I once again confused skirt steak with flank steak.. which is what london broil is typically made with.

                      My bad, everyone! I'll have to try this skirt steak since it is so delicious.

                      1. re: annieloux

                        you'll enjoy it, annieloux. And it's one of the best cuts ever for making fajitas.

            2. re: annieloux

              I coming a little too late to this party.....but butter added to a sauce is quite common and sometimes necessary to tighten it up and bring body to the sauce . Combining Bleu Cheese and Butter together forms a compound butter.....it a great addition to meat and poultry.....especially cheaper cuts and burgers.

              One of the more popular restaurants in Charleston, South Carolina has Filet Mignon with Bleu Cheese Brown Gravy as one of their signature dishes. It sounds weird....but it works....

      2. I'd keep the merlot sauce and blue cheese as 2 separate additions. Make the sauce (with butter), plate steak with sauce. Top with cheese. I think this will be a nicer presentation, and no, it's never too much!

        11 Replies
        1. re: monavano

          I like your style.

          1. re: annieloux

            I just had a steak like this at a restaurant last week. Talk about gilding the lily! NY strip with a red wine, mushroom cream sauce and scads of blue cheese on top.
            O
            M
            G

            1. re: monavano

              Damn that sounds crazy good.

              I actually haven't ever been a big fan of bleu cheese, but my man likes it so he gets it. I will admit I am starting to come around though.. and after seeing various recipes on the internet that pair it with steak I can't seem to get it out of my mind.

              1. re: annieloux

                This post seriously just made me start salivating. I suddenly have a strong urge for a steak.....

                1. re: AuntPlam

                  I believe that when a craving strikes, it's the body's way of telling us what we need. This holds true for steak, vegetables, chocolate, wine, sugar, cigarettes.....
                  At any rate, if you crave steak I think you should toddle off post-haste to whatever meatmonger will sell you something beautiful and I think you should grill it and slice it and eat it and be oh, so happy. (She said, with juice running down her chin, and a big grin.......)

                  1. re: mamachef

                    I think my body needs to shut up and leave me alone because I fed it all sorts of awesome this weekend including a hazelnut meringue cake, two different galettes, a chocolate stout cake and some other amazing noms. (I had too much fun cooking.) My body needs some gym. lol

                    The steak though... I will not forget. And for the record, mamachef, I like your style. :)

                    1. re: AuntPlam

                      Oh, do I ever know how that feels. Gastronomic hangover. My last real one was in the Midwest - the restaurants my family in that part of the country tend to frequent are not, IMO, good restaurants. Food very textbook, very heavy.......and it seemed like just as soon as we were done with one meal there was time only to digest and figure out the next boilerplate Italian (or whatever) we'd head out too. It's awful to try and think about what you want when you're still digesting what you just had.
                      Hazelnut meringue cake? Did you make it? And if so have you got a recipe you'd just love to share?
                      Thank you for the compliment re: style. My particular brand consists of sitting down and kinda free-associating; just writing whatever pops into my thick head. This has been know to get me into trouble, but then what is life without a little controversy?

                    2. re: mamachef

                      I agree with mamachef whole-heartedly.

                2. re: monavano

                  Oh, manoman. I had a grilled Sirloin burger at Mike's at the Crossroads, and it was perfect: mid-rare, crusty on the outside, on a pool of the most delicious Zin sauce, topped with slightly melty crumbles of blue cheese (GOOD blue, too......not that cheap, salty shit.)
                  and to paraphrase monavano,
                  O
                  M
                  G

                  Great minds, they do think alike. I'm glad you enjoyed your dinner. Now, if you want to try something else, make a white wine reduction with a bit of mustard and tarragon, and use it to nap a steak or most excellent burger, and top with a slice of brie and some 'shrooms.
                  Heaven on a plate.

                  1. re: mamachef

                    Jesus. I know what I'm doing this weekend.

                    1. re: annieloux

                      Having a Gastrorgasm? Enjoy!

            2. I love blue cheese and beefiness!

              Last night I made open faced Buffalo burgers layered with melted mozzarella, blue cheese sauce, then sprinkled it with artichoke hearts and green onions. A true knife and fork burger. Mmmmm......

              5 Replies
              1. re: sedimental

                Oh, goodness gracious me, sedimental. Wow and wow again.
                So when you reference Buffalo, do you mean the meat you used or that you basted with a Buffalo wing sauce?
                Either way - the artichokes are the kicker for me, for this one. Did you use marinated, canned, frozen, what? Do tell!

                1. re: mamachef

                  I used ground bison meat (popular where I live). I seasoned it and put a nice char on the outside. Melted some moz over the top, added some blue cheese sauce (homemade dressing essentially), then topped it with un-marinated artichoke slices (canned) and lots of green onions then put it on top of a slice of sourdough. Cracked some pepper over the top ...and needed a big napkin!!!

                  1. re: sedimental

                    Bison the reason not to eat beef!! Bison flank steak marinated in good bourbon, broiled medium rare sliced thin over mixed greens with crumbled blue cheese YEA!!!

                    1. re: vein1

                      Oh man, vein1. You are speaking my mother effing language.

                      1. re: annieloux

                        Both of y'all are speaking my mother effing language too. ESL, eating as a second language.