Absolutely! Here’s a complete, gourmet-style recipe for 🍽️ Filet Mignon with Fondant Reblochon 🧀, including all the details you requested — from origin to nutrition.
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🍽️ Filet Mignon with Fondant Reblochon 🧀
A Decadent French-Inspired Steak Dish with Creamy Alpine Cheese
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Introduction:
This luxurious dish pairs the tender elegance of filet mignon with the rich, melted decadence of Reblochon cheese. Pan-seared to perfection and finished in the oven, the filet is crowned with a creamy, golden cheese fondant that melts into every bite. This is comfort food at its most refined — perfect for a romantic dinner, special occasion, or elegant dinner party.
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Origin:
• Filet mignon is a prized cut of beef originating from the tenderloin, and is a staple in French and continental fine dining.
• Reblochon is a semi-soft, washed-rind cheese from the Savoie region in the French Alps. Known for its nutty, creamy texture and pungent aroma, it’s traditionally used in dishes like Tartiflette.
• This recipe is a modern fusion of classic French steakhouse fare and the cheesy alpine tradition — combining simplicity and indulgence.
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Ingredients (Serves 2):
🥩 For the Filet Mignon:
• 2 filet mignon steaks (6–8 oz each), room temperature
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
🧀 For the Reblochon Fondant:
• 3 oz Reblochon cheese, rind removed and sliced
• ¼ cup heavy cream
• 1 teaspoon Dijon mustard (optional, for flavor contrast)
• Freshly ground black pepper
🍷 Optional Pan Sauce:
• ¼ cup dry white wine or beef broth
• 1 teaspoon butter (for mounting sauce)
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Optional Add-Ins:
• A touch of truffle oil in the fondant (for earthy aroma)
• Caramelized shallots or mushrooms to serve alongside
• A slice of parma ham or pancetta atop the steak before the cheese
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Instructions:
Step 1 – Sear the Filet Mignon:
1. Preheat oven to 400°F (200°C).
2. Season steaks generously with salt and pepper.
3. In an ovenproof skillet, heat olive oil over medium-high heat.
4. Sear steaks 2–3 minutes per side until golden-brown crust forms.
5. Add butter, garlic, and thyme to the pan; baste the steaks with the melted butter.
6. Transfer skillet to the oven for 5–8 minutes for medium-rare, or until desired doneness.
Step 2 – Prepare the Fondant Reblochon:
1. While the steak cooks, gently heat cream in a small saucepan over low heat.
2. Add sliced Reblochon and stir until fully melted.
3. Stir in Dijon mustard if using, and season with pepper.
4. Keep warm over low heat, stirring occasionally.
Step 3 – Rest and Finish:
1. Remove steaks from oven and let rest 5 minutes.
2. Plate steaks and spoon the warm Reblochon fondant generously over the top.
Optional Sauce:
• Deglaze the steak pan with wine or broth over medium heat.
• Scrape up browned bits, reduce slightly, and whisk in butter for a quick jus.
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Tips for Success:
• Let steaks come to room temperature before cooking for even doneness.
• Don’t overcook the cheese — Reblochon melts easily but can separate if overheated.
• Use high-quality Reblochon for the most authentic taste. If unavailable, try raclette or brie.
• Rest the meat to retain juices before topping with fondant.
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Serving Recommendations:
• Pair with:
• Pommes purée, roasted potatoes, or gratin dauphinois
• Steamed green beans, asparagus, or a crisp arugula salad
• Wine pairing: A light red Burgundy, Beaujolais, or Chardonnay
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Nutrition (Per Serving – Approximate):
• Calories: 580
• Protein: 38g
• Fat: 45g
• Carbohydrates: 3g
• Sugar: 1g
• Fiber: 0g
• Sodium: 380mg
Note: Nutrition will vary based on size of filet and amount of cheese/cream used.
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