Filet Mignon With Blue Cheese And Baked Potato With Butter

Anita and I decided that we haven't been eating enough beef. That thought led us to which beef dishes we like the most and that led us further to what old haven't we cooked and eaten lately. The answers were Filet mMignons with blue cheese on top and good old fashioned baked Idaho russet potatoes with butter all served with a blended red wine. Wow; shades of the '70's and '80's. They were delicious, satisfying, quick to prepare and thoroughly enjoyed.

Serves:               2
Prep Time:         10 minutes
Cooking Time:
      Filets:            8 minutes
      Potatoes:      65 minutes

INGREDIENTS:
1 large Idaho russet potato
2 of 4 - 6 oz filet mignons
several pats of butter
3 T of olive oil
3 T blue cheese

PREPARATION:
1. Lightly wash the potatoes and thoroughly pat dry.
2. In a 400 *F oven, cook the potatoes directly on the rack for 60 minutes. When cooked, remove potatoes and let cool.
3. Slice potatoes in half lengthwise and place on a cookie tray pulp side down. Brush skins with olive oil and put under broiler for about 5 minutes or until crispy.
4. Season steaks with a dry mesquite rub. Lightly oil a 10 inch saute pan and cook for 4 minutes per side over medium high heat or until cooked as you like them.
5. When you flip the steaks, place the blue cheese on top and lightly cover pan to melt cheese.

PLATING:
1. Open the potato by squeezing from the ends and place butter inside,
2. Place the steaks and potatoes on warmed plates and garnish with chives or whatever you choose. Anita decided to keep it simple and not garnish this dish at all.

Bon appetit,
Tom and Anita