Blue Cheese Crusted Filet - For the Carnivore Diet
This filet keeps things purely animal-based: a hot sear in tallow, a quick roast to temperature, then a rich blue cheese topping flashed under the broiler until bubbling and lightly browned. The result is a tender steak with a savory, salty crust that amplifies the beef without any plants or sweeteners.
Use a heavy, oven-safe skillet so you can move seamlessly from stovetop to oven to broiler. Mixing blue cheese with a touch of butter (and an egg yolk if you want extra set) gives you a spreadable paste that melts and browns beautifully. If you enjoy added crunch, a small handful of crushed pork rinds can be mixed into the topping without drifting from carnivore guidelines.
For doneness, pull the steaks a few degrees shy of your target since they’ll get a final blast under the broiler. Aim for about 120–125°F for medium-rare before the crust step; the temperature will rise slightly as the cheese browns and the meat rests.
Grill variation: Sear the filets over high heat, move to indirect heat to finish, then top with the blue cheese mixture and close the lid for 1–2 minutes until melted and lightly bronzed. Leftovers reheat gently in a low oven or skillet with a spoon of tallow; avoid microwaving too long to keep the blue cheese from breaking.
Nutrition note: values are approximate per serving and exclude optional pork rinds.
Ingredients
- 2 beef tenderloin filets, 6–8 oz each (1.5–2 inches thick)
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon beef tallow or ghee
- 2 ounces blue cheese, crumbled
- 1 tablespoon unsalted butter, softened
- 1 large egg yolk (optional, helps the crust set)
- 1/4 cup finely crushed pork rinds (optional, for extra crunch)
Instructions
- Preheat the oven to 400°F (205°C) with the rack in the upper-middle position; set the broiler to High to preheat during the last few minutes. Place an oven-safe skillet on the stove over medium-high heat.
- Pat the filets very dry and season all sides with salt.
- Add tallow to the hot skillet. Sear the filets 2–3 minutes per side until well-browned; briefly sear the edges, too.
- Transfer the skillet to the oven and roast until internal temperature reaches 120–125°F for medium-rare, about 4–6 minutes depending on thickness.
- While the steaks cook, mix the blue cheese, softened butter, and egg yolk (if using) into a smooth paste. Stir in crushed pork rinds if you want added crunch.
- Remove the skillet from the oven. Spread a thick layer of the blue cheese mixture over the top of each filet.
- Move the skillet under the broiler and cook 1–2 minutes until the topping is melted, bubbling, and lightly browned. Watch closely.
- Rest the steaks 5 minutes, spooning any pan drippings over the tops before serving.