Addie Broyles
Cox Newspapers

Food media tends to separate Motherís Day and Fatherís Day along a well-defined line. Put all the meat and grilling stories for Dad in June and leave all the breakfast-in-bed and brunch stories for Mom in May.

Well, this mom was ready for a thick-cut steak this Motherís Day, so I turned to Loreal Gavin, author of The Butcher Babe Cookbook: Comfort Food Hacked by a Classically Trained Chef (Page Street Publishing, $22.99) for a recipe for bourbon blue cheese sauce and a technique that involves searing the filet on one side and then finishing it in the oven.

She tops it with a simple mix of salad veggies, but feel free to serve this with anything else that puts a smile on your face.

Filet with Bourbon

Blue Cheese Sauce

2 (8-oz.) filets

1 tbsp. kosher salt

1 tbsp. freshly cracked black pepper

1 tbsp. vegetable oil

2 tbsp. butter

1 large tomato, cut into wedges

1 scallion, cut on the bias

ľ red onion, cut into wedges

For the bourbon blue cheese sauce:

4 cloves garlic, crushed

2 tbsp. butter

4 ounces bourbon

1 tsp. red chili flakes

1 tsp. salt

1 cup heavy whipping cream

5 oz. smoked or regular blue cheese

Heat the oven to 450 degrees. Season the filets with salt and pepper.

In a screaming-hot cast-iron pan, add a touch of vegetable oil, sear the filets for 5 minutes on one side then flip them over. Add a nice little fleck of butter on each filet, reduce oven temperature to 425 degrees and then finish roasting for 6 additional minutes. Pull the filets out of the oven and remove them from the hot pan. Let them rest for 10 minutes for the perfect mid-rare.

To make the bourbon blue cheese sauce, sweat the garlic, butter, bourbon, red chili flakes and salt in a small saucepan. Once the sauce has reduced by half, remove it from the heat and add the cream and blue cheese. Mix together with a large spoon until incorporated and it starts to thicken up. Right before you serve the sauce over the steaks, make sure to toss in the tomato, scallion and red onion.

Makes two servings.