Prep 5 mins
Cook 30 mins
This is a flavorful and tasty presentation of a very tender cut of beef. We made it for a birthday dinner and it was memorable. From Allrecipes.
- 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.
So easy. So elegant. So darn good.
AMAZING... I think you could even put a milder cheese on top, if you are not a blue cheese person!
A divine dish. I made it to 'welcome' our newest exchange student (from the Czech Republic). He's a meat-lover and this delivered just the right flavours. I got distracted, so the onion/wine mixture cooked down perfectly. Didn't have quite enough blue cheese, so added some gorgonzola. Yummo!