Last week, I wrote a post asking you what to do with a leftover steak. Check it out here.

I got a really great response with some fantastic ideas and I wanted to make sure you saw it. I’ve included the “meat” of the comment here (yes, pun intended!): 

A leftover piece of steak like that wouldn’t be all that much trouble to warm back up, but it’s really more fun to think outside of the box. From your photo I see a couple of quick and easy dishes.

1.) Steak fajitas – warm the steak back up while sauteing onions and peppers
2.) Steak salad with some sort of blue cheese, chipotle, southwestern, name your favorite dressing
3.) If it’s a tender cut, you could slice it very thin and place it into some beef gravy or drippings, warming it back up and placing it into a sandwich. French dip? Hot beef sandwich?
4.) Steak and eggs?
5.) Steak quesadilla
6.) Hash

So, thank you, friend! I LOVE these ideas — especially the steak quesadilla and hash. Good thoughts!

Check out Wolfgang Puck’s steak quesadillas here . . .

Don’t these look exquisite? Wolfgang apparently thinks you’re on to something here.

Keep your ideas coming and I’ll share them with EVERYONE!

Photo courtesy of FoodNetwork.com.

A filet mignon is typically what people consider the most tender cut of steak. And I agree.

Here’s a wonderful recipe to dress up that silky smooth filet with amazingly decadent blue cheese flan.

Magnifico! 

Grilled Filet Mignon with Blue Cheese Flan

(Serves four)

4 6oz. Filet Mignon

1 Cup Heavy Cream

4 oz. Blue Cheese

1 Egg + 2 yolks

Salt and Pepper

Bring the cream to a boil and pour into a blender on top of the blue cheese.  With the blender running, add the egg and yolks and mix until smooth.  Season to taste.  Pour the mixture evenly into four 4 oz. oven safe ramekins that have been oil or sprayed with pan spray on the inside and bake in a water bath at 350 degrees for twenty minutes or until set.  Remove from oven and water bath, the flan can either be served warm or cold, they can also be cooked ahead of time and reheated.  To plate, run a paring knife between the flan and the ramekin and turn out onto a plate.  If it sticks, tap the edge of the ramekin on the plate gently until it releases.

Season the Filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.