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Jenn's Blue Cheese-Stuffed Filets with Rosemary Potatoes and Roasted Broccoli

Serves 4 servings

Originally aired

INGREDIENTS
  • For the potatoes:
  • 2 1/2 pounds medium new potatoes, skin left on, cut into 6 wedges
  • 1 head garlic, cloves removed and peeled
  • 1 large onion, peeled and sliced into thick wedges
  • 3 sprigs rosemary, leaves removed and finely chopped
  • 1 lemon, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • For the filets:
  • 1 sprig fresh rosemary, leaves removed and chopped
  • 1/4 cup crumbled blue cheese
  • Zest of 1 lemon, plus additional for garnish
  • Salt and freshly ground black pepper
  • 4 center-cut beef tenderloin filets (each about 2 inches thick), at room temperature
  • Extra-virgin olive oil, for drizzling
  • For the broccoli:
  • 2 heads broccoli, cut into spears
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
PREPARATION

Once the steaks are done cooking, cover the pan with aluminum foil and allow them to rest for a few minutes before serving them. Once everything is ready, serve up the steaks garnished with additional lemon zest next to a few spears of broccoli and a scoop of potatoes.

Preheat oven to 400F.

Place the potatoes, garlic, onion, rosemary and lemon slices on a baking sheet. Drizzle everything with the olive oil, season with salt and freshly ground black pepper and toss to coat it evenly. Transfer to the oven and roast, tossing occasionally, until tender and crispy golden brown, 50-60 minutes.

While the potatoes are roasting, prepare the blue cheese filling: Combine rosemary, blue cheese and lemon zest in a small mixing bowl. Season the filling with salt and pepper and set aside.

For the steaks, place them wide side down on a table and bracing it with your hand. Using a very sharp knife, cut a slit into the side of each steak, creating a pocket that still leaves the two halves attached. Divide the filling evenly among the four steaks, spreading it evenly inside each pocket and sealing the steak opening closed with a few toothpicks. Drizzle each steak with some olive oil, salt and freshly ground black pepper and toss them lightly to evenly coat them, then set them aside at room temperature until you're ready to cook them off.

After the potatoes have been roasting for 25 minutes, place a large skillet or cast iron pan over medium high heat. When the pan is scorching hot, place each steak into the pan and allow them to sear on both sides, turning only once, until well caramelized, 3-4 minutes per side.

While the steaks are searing on the stovetop, place the broccoli on a baking sheet and coat it in a light drizzle of olive oil. Season it with salt and freshly ground black pepper and reserve.

Once both sides have been seared, transfer the pan with the steaks and baking sheet of broccoli to the oven alongside the potatoes. Roast the broccoli until golden brown and tender, about 10 minutes. Allow the steaks to continue cooking until your desired doneness, about 10 minutes for medium (if your skillet isn't oven safe or you're not comfortable putting your pan into the oven, transfer the steaks to a small baking sheet and place them into the oven on that).

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