Stilton Stuffed Filet Mignon
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If you can't find Stilton, you may use any good blue-veined cheese.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
1
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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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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.Reply
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If you can't find Stilton, you may use any good blue-veined cheese.
