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Blue Cheese-Crusted Filet Mignon:
Preheat oven to 400°F.
Heat a large skillet over medium-high heat.
Season the filets and rub with olive oil. Place in the hot pan and sear for 1 minute on each side.
Place on a cooling rack fitted over a baking sheet. Reserve the pan.
Puree the blue cheese, bread, butter, rosemary and pepper in a food processor until smooth.
Pack blue cheese crust onto the tops of the filets and bake in oven until meat is medium-rare, about 8-10 minutes.
The meat and crust may be prepared in advance, refrigerated, then baked just before serving. If so, add a little more baking time.
Add the wine to the searing pan over medium-high heat.
Scrape loose the brown bits and reduce the wine to a syrup-like consistency.
Whisk in the cream and continue to reduce until the mixture thickens to a sauce like consistency.
Season and serve with the filets.
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