• 4 Organic Prairie Filet Mignon (Beef Tenderloin Steaks)
  •  salt and freshly ground pepper
  • 1 1/2 tablespoon olive oil
  • 2 tablespoon Organic Valley Butter
  • 2-3 large shallots, thinly sliced
  • 2 pint Sun Gold Cherry Tomatoes, stems removed
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoon wine (white or red) or 1 tablespoon balsamic vinegar
  • 2 ounce Organic Valley Blue Cheese Crumbles


Who says gourmet has to be difficult? This is bistro-style fare, unfussy enough for every day, but luscious enough for a special occasion. Pure-tasting, grass-fed organic beef makes all the difference here.

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4


1. Pat steaks dry on all sides with paper towels. Sprinkle them generously all over with salt and pepper.

2. Heat a large, heavy skillet (cast-iron works great) over medium-high flame for a few minutes. Add olive oil and swirl it in the pan so it coats the whole bottom. Heat oil 30 seconds. Add steaks and sear on first side 2 minutes. Turn steaks and sear second side 2 minutes.

3. Turn heat to medium-low and continue cooking the steaks to preferred doneness. Remove steaks to a deep plate and keep them warm. Raise heat to medium, add the butter. When it foams, stir in the sliced shallots and cook until they’re golden, about 2 minutes.

4. Add cherry tomatoes and thyme to the pan; season with salt and pepper. Cook the tomatoes, stirring occasionally, until a few of them begin to burst open a bit, about 2 minutes. Stir in the wine or vinegar and any meat juices that have accumulated on the plate. Scrape up any shallot or meat bits that are on the bottom of the pan.

5. Spoon the tomato mixture over the steaks. Sprinkle with blue cheese. Serve up, dig in, be happy.

Copyright by Terese Allen