Stilton Stuffed Filet Mignon

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement