Fillet of Beef With Roquefort Butter (La Residence)

• 1/4 pound unsalted butter at room temperature
• 2 tablespoons Roquefort cheese at room temperature
• 3 tablespoons finely chopped red onion
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped shallots
• 2 teaspoons finely minced garlic
• Salt to taste, if desired
• Freshly ground pepper to taste
• 6 filet mignons, about seven ounces each
• 2 tablespoons peanut, vegetable or corn oil

1. Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper.
2. Beat well to blend.
3. Spoon the mixture into the center of a length of waxed paper and roll into a neat sausage shape, about 1 1/2 inches thick.
4. Chill thoroughly.
5. Meanwhile preheat a charcoal grill (see note) and preheat the oven to 350 degrees
6. Place each filet on a flat surface and pound lightly with a mallet to flatten slightly.
7. Sprinkle both sides with salt and pepper and brush both sides with a little oil.
8. Place the filets on the heated grill and cook, turning once, about three to four minutes on each side, or to the desired degree of doneness.
9. Place the steaks on six ovenproof dinner plates.
10. Cut the butter roll into six individual slices.
11. Arrange one slice of butter on each steak.
12. Place in the oven about two minutes or less or until the butter is melted.
13. Serve immediately.

butter, roquefort cheese, red onion, chives, parsley, shallots, garlic, salt, freshly ground pepper, filet mignons, peanut

Taken from cooking.nytimes.com/recipes/2088 (may not work)