Saturday, August 23, 2014

Saturday Recipe

This is what we are having for dinner tonight.


Blue Cheese Crusted Filet Mignon With Port Wine Sauce

This is a flavourful and tasty presentation of a very tender cut of Blue Cheese Crusted Filet Mignon With Port Wine Sauce. Photo by JanuaryBridebeef. We made it for a birthday dinner and it was memorable

Servings 4
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
Melt butter in a skillet over medium heat. Add the 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.
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


  1. 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 Hilary

    1. That sounds pretty good too Hilary. I cook lighter most of the time but having found this I had to try it.

      I hope the weather will be good and hope your bank holiday is a good one.

  2. Wine sauce and blue cheese... What a perfect combination.

  3. 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.

    1. 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.

  4. 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.

    1. 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.

      Matt also cooks.