Blue Cheese Crusted Filet Mignon With Port Wine Sauce

Submitted by CaliforniaJan

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 14.79 ml butter
• 118.29 ml white onion, minced
• 3 garlic cloves, minced
• 14.79 ml fresh thyme, chopped
• 177.44 ml beef broth
• 118.29 ml port wine
• 14.79 ml vegetable oil
• 4 filet mignon steaks, 1 1/2-inches thick
• 177.44 ml blue cheese, crumbles
• 59.14 ml breadcrumbs

directions

1. 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.
2. 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.
3. 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.
4. 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.

Reviews

[betsysanz]

So easy. So elegant. So darn good.

 

[flychick423]

AMAZING... I think you could even put a milder cheese on top, if you are not a blue cheese person!

 

[Leggy Peggy]

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!

 

[januarybride]

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.

 

[Sandi From CA]

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!)