Blue Cheese Crusted Filet Mignon With Port Wine SauceFood.com
This is a flavourful and tasty presentation of a very tender cut of beef. We made it for a birthday dinner and it was memorable
- 1 tablespoon butter
- 1/2 cup white onion, minced
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 3/4 cup beef broth
- 1/2 cup port wine
- 1 tablespoon vegetable oil
- 4 filet mignon steaks, 1 1/2-inches thick
- 3/4 cup blue cheese, crumbles
- 1/4 cup breadcrumbs
Preheat oven to 350°F 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 entire pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F 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. Stir together the bread crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.
Have a great weekend
Hi Jo .. can't say my dinner is going to be that exciting! Sounds very good ... I had rump steak with mushrooms, cream and brandy recently .. but I think I'm into lighter food when cooking for me .. so far the weekend is looking good - as it's a Bank Holiday one ... lots of people are hoping for good weather! Cheers HilaryReplyDelete
That sounds pretty good too Hilary. I cook lighter most of the time but having found this I had to try it.Delete
I hope the weather will be good and hope your bank holiday is a good one.
Wine sauce and blue cheese... What a perfect combination.ReplyDelete
I hope so.Delete
I love most cheese but I will throw it away if there is even one tiny bit of mold on it. Bleu cheese is not for me. I see it in lots of recipes too. My mom keeps trying to push a salad on me that has it too.ReplyDelete
You must waste a lot of cheese then. I love blue cheeses. One of the greatest in the world is Stilton with port poured into it.Delete
Mouth officially watering.ReplyDelete
That's kind of the idea.ReplyDelete
I love blue cheese but nobody else in the family does. My favourite cheese is Camembert with quince paste. Your husband is a lucky man to be married to such an interesting chef.ReplyDelete
There is a German cheese called Cambazola which is like a blue camembert and then there is a Canadian copy called Borgonzola which is absolutely delicious. Never had quince paste, or quince anything come to that.Delete
Matt also cooks.