Bourgeois Hamburger with Auvergne Blue Cheese

Ingredients

• 2 steaks Filet mignon (beef tenderloin) (About 200 g each, at room temperature)
• 2 pieces Brioche hamburger buns (Cut in half, lightly toasted)
• 100 g Auvergne blue cheese (Creamy blue cheese, crumbled)
• 100 ml Crème fraîche (For the cheese sauce)
• 30 g Unsalted butter (Divided: 15 g for the sauce, 15 g for the garlic butter)
• 2 cloves Garlic cloves (Minced)
• 1 tbsp Olive oil (For searing the meat)
• 1 tsp Dijon mustard (For the mayo‑mustard sauce)
• 2 tbsp Mayonnaise (Base of the mustard sauce)
• 50 g Mixed baby greens (salad) (For the topping)

Instructions

1. Prepare the filet

   Remove the two filet mignon steaks from the refrigerator and let them sit at room temperature for 15 minutes, covered with a clean kitchen towel.

   Time: PT15M

2. Make the garlic butter

   Melt 15 g of unsalted butter in a small saucepan over low heat, add the minced garlic and let infuse for 3 minutes without browning.

   Time: PT5M

   Temperature: Low heat

3. Prepare the buns

   Cut the brioche buns in half, brush each inner side with the garlic butter, then place them under the oven broiler for 3 minutes until golden.

   Time: PT5M

   Temperature: 200°C

4. Make the blue cheese sauce

   In the saucepan, add the remaining butter, the crumbled Auvergne blue cheese, the crème fraîche and whisk over low heat until you obtain a smooth, velvety sauce. Adjust consistency with a little more cream if needed.

   Time: PT10M

   Temperature: Low heat

5. Preheat the oven

   Turn on the oven and preheat to 350 °F (177 °C).

   Time: PT5M

   Temperature: 350°F

6. Sear the filet

   Heat the skillet over high heat, add the olive oil, then sear each side of the filet for 2‑3 minutes until a nice crust forms. Brush quickly with the remaining garlic butter.

   Time: PT8M

   Temperature: High heat

7. Oven cooking to 60 °C

   Transfer the skillet (or place the filet on a rack) into the preheated oven and bake for 30 minutes, or until the thermometer reads 60 °C in the centre for rare doneness.

   Time: PT30M

   Temperature: 350°F

8. Rest the meat and toast the bun

   Remove the filet from the oven, cover with aluminum foil and let rest for 15 minutes. Meanwhile, if the bun is not yet golden, place it under the broiler for an additional 3 minutes. Prepare the small baby‑green salad.

   Time: PT15M

9. Assemble the hamburger

   On the lower half of the bun, place thin slices of filet (cut on the bias), generously drizzle with blue cheese sauce, add a few crumbles of Auvergne blue cheese, a few salad leaves, then drizzle with the mayo‑mustard mixture. Crown with the bun top.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

50 g

Fat

45 g

Fiber

3 g