Karina Sharma
Filet mignon steaks, butter, blue cheese, salt, pepper, garlic (minced).
Boil spaghetti until just al dente. Drain and toss with butter while warm.
Heat a skillet over medium-high heat. Add olive oil and sear the filets for 4-5 minutes on each side.
In a bowl, mix softened butter with blue cheese crumbles. Stir until smooth and creamy.
Top the seared filets with a generous spoonful of blue cheese butter while the steaks are still hot.
Top with whipped cream, cocoa powder, or chocolate shavings. Slice and enjoy.