How to make
The most important thing for this recipe is the selection of quality beef of the right breed and origin. Such meat is increasingly found in stores, so it is not difficult to get hold of it.
For this recipe we will need a clean loin, without fat and bone. And since it's a fillet, it should be relatively thin. However, in order not to dry it out, I choose one that is a little bit thicker than the standard one. At the butchers you can choose how to cut your meat, but I recommend the thickness to 0.3″ (7 mm). For those of you who like it more cooked, maybe thinner, or just increase the cooking time.
Remove the meat from the refrigerator and leave it come to room temperature. Never cook veal or beef directly from the refrigerator on the heat, because it will not stay juicy.
Meanwhile, get started with the sauce.
Heat the cream over medium to low heat and crumble the Roquefort cheese into it. For a milder taste - 3.5 oz (100 g), for a more intense one - 300°F (150 g). When it melts and merges with the cream, season with garlic powder and white pepper. Cook, until the mixture thickens (about 2 minutes), by stirring constantly and finally add the butter and stir again, until it melts. Remove it from heat and cover it, in order to keep hot.
Drain the blood from the meat, which has been at room temperature and dry it.
Heat a wide, non-stick pan on the highest setting of the stove and drizzle some olive oil. Once it begins to smoke, add the meat and cook for about 2 minutes on each side. You don't have to flip multiple times! You don't need to season it with salt beforehand! You can sprinkle salt only when you turn the meat over, that is, on the cooked side! It is best to sprinkle it only when you remove the fillet before serving.
If you don't like it pink on the inside, don't flip to cook it again, just lower the heat and cook for a little longer on the same side!
By following these rules, you will have the perfect fillet. In addition to beef, the rules also apply to veal.
Serve immediately, by drizzling some of the sauce on the side and garnishing with a green salad of your choice.
Enjoy your meal!
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