Subj : 8/13 Filet Mignon Day - 3
To : All
From : Dave Drum
Date : Mon Aug 12 2024 04:15 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blue Cheese Crusted Filet Mignon w/Port Wine Sauce
Categories: Beef, Vegetables, Cheese, Herbs, Wine
Yield: 4 Servings
1 tb Unsalted butter
1/2 c Minced white onion
3 cl Garlic; minced
1 tb Chopped fresh thyme
3/4 c Low-sodium beef broth
1/2 c Port wine
1 tb Oil
4 (1 1/2" thick) filet mignon
- steaks
3/4 c Crumbled blue cheese
1/4 c Panko bread crumbs
Melt butter in a skillet over medium heat. Add onion,
garlic and thyme. Cook, stirring constantly, until onion
is tender. Stir in the beef broth, scraping any onion
bits from the bottom of the pan, then stir in the port
wine. Bring to a boil, and cook until the mixture has
reduced to about 1/2 cup. Set aside. This may also be
made ahead of time, and reheated.
Set the oven @ 350ºF/175ºC.
Heat oil in a cast-iron or other oven-safe skillet over
high heat. Sear steaks quickly on both sides until brown,
then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium
rare. You may adjust this time to allow the steaks to
finish just below your desired degree of doneness if
medium is not what you prefer. Remove from the oven, and
place on a baking sheet. Stir together the panko crumbs
and blue cheese. Top each steak with a layer of this
mixture.
Start the oven's broiler. Place steaks under the broiler
until the cheese topping is browned and bubbly. 3 to 4
minutes. Remove from the oven, and let stand for at least
15 minutes before serving.
Serve with warm port wine sauce.
Recipe By: Herbert Gerber
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
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