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!
Very good, but the sauce just didn't thicken (it stayed thin and evaporated). Next time I will puree the garlic/onions to thicken the sauce. The port added a nice flavor. Loved the blue cheese crust. Will try this one again. Made for ZWT4.
Pure decadence! I think you and I must have seen this recipe at allrecipes.com at the same time because I had printed it out in early February, but just got around to making it. I had two of the most beautiful hunks of filet mignon that were just begging for some blue cheese, so the time was right! I did make one (possibly significant?) change because I didn't have port wine and used 1/2 the quantity of brandy topped up to 1/2 cup with additional beef broth. We're not drinkers and only buy alcohol to cook with. The cooking method was fantastic, but in our gas oven, roasting for about 12 minutes max before the broil would have yielded perfectly medium-rare steaks in the end. In other words, the directions were right on the money! This recipe provides a wonderful combination of flavors for a very impressive presentation. Great for company! Thanks, Jan, my fellow bay-arean! (If you're into Indian food, head over to Sue's Indian Cuisine in Willow Glen. Our favorite!)