Stilton Stuffed Filet Mignon
"If you can't find Stilton, you may use any good blue-veined cheese."
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb Red Bliss potatoes, quartered
- cracked black pepper
- salt
- 1 tablespoon dried thyme
- 2 tablespoons olive oil
- 3 ounces bacon, chopped
- 1 cup veal stock
- 2 tablespoons chopped shallots
- 1 teaspoon chopped garlic
- 1⁄2 cup walnut pieces
- 4 (1/2 lb) filet mignon
- 1 cup crumbled Stilton cheese
- 4 fluid ounces port wine
- vegetable oil (for frying)
- 4 whole shallots, cut into ¼ inch rings
- 1⁄4 cup flour
- 1 tablespoon chopped parsley
directions
- Preheat the oven to 400°F.
- In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil.
- Season with salt and cracked black pepper.
- Place the potatoes in an oven-proof sauté pan.
- Roast the potatoes for 20 minutes or until golden brown.
- Remove the potatoes from the oven and turn into a mixing bowl.
- Place the sauté pan on the stove.
- Over medium-high heat, deglaze the pan with the veal stock.
- Reduce the stock by half, about 8 minutes.
- Set the veal reduction aside and keep warm.
- In a hot sauté pan, cook the bacon until crispy, stirring occasionally, about 8 minutes.
- Stir in the shallots, garlic, and walnuts; sauté for 2 minutes and then remove from the heat.
- In a mixing bowl, toss the potatoes with the bacon mixture.
- Set the potatoes aside in a warm place.
- On the side of each filet make a 2-inch slit forming a pocket.
- Stuff each pocket with 2 tablespoons of the cheese.
- Season the filets with salt and cracked black pepper.
- In an oven-proof sauté pan, add the olive oil.
- When the oil is hot, sear the filets for 2 minutes on each side.
- Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare.
- Remove the filets from the pan and set aside.
- Place the sauté pan on the stove.
- Over medium-high heat, deglaze the pan with the port wine.
- Reduce the wine by half, about 5 minutes.
- Pour the vegetable oil in a saucepan and heat the oil.
- Dredge the shallots in the flour, coating the shallots completely.
- Fry the shallots in the hot oil until golden brown, about 2 minutes.
- Remove from the oil and drain on a paper-lined plate.
- Season the shallots with salt.
- To assemble, divide the potatoes by four and mound the potatoes in the center of each plate.
- Lay each filet on top of the potatoes.
- Spoon the veal reduction over each filet.
- Drizzle each plate with the port wine reduction.
- Garnish each plate with the remaining Stilton cheese, fried shallots and parsley.
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Reviews
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This is a great recipe. Many of the friends for whom I make it, absolutely love it. I actually got the recipe about 8 years ago from a recipe book written by Emeril Lagasse.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
