Grilled Filet with Blue Cheese & Cilantro Butter
2 tablespoons unsalted butter (1/4 stick), at room temperature
2 tablespoons Gorgonzola dolce or other creamy blue cheese, crumbled
1/2 tablespoon chopped fresh flat-leaf parsley, plus more for garnishing
Kosher salt and freshly ground black pepper
2 filet mignon steaks (6 to 8 ounces each and about 1 1/2 inches thick)
Remove the steaks from the refrigerator 30 minutes before cooking to come to room temperature.
Combine the butter, cheese, and cilantro in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 425°F. Pat the filets dry with paper towels and season with plenty of salt and pepper. Heat a large cast-iron frying pan over high heat for about 5 minutes.
When the pan is very hot, add the olive oil and then the steaks; sear for about 4 minutes on one side. Turn and sear for another 2 minutes, then transfer to the oven.of the butter and let them rest for 5 minutes before serving.
Roast the filets in the oven until cooked to your desired doneness, about 5 minutes depending on the thickness of the steak (rare = an internal temp of 120°F; medium-rare = 125°F). Transfer the steaks to a platter, top each filet with a dollop of the blue cheese butter on top cover tightly with aluminum foil, and let rest for 5 minutes.
Serve each filet with an additional dollop of the blue cheese butter on top.