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Blue Cheese Crusted Filet Mignon |
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Written by Vince
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Sunday, 27 December 2009 08:28 |
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Being newlyweds, my wife and I are still developing traditions. Two days before Christmas my wife suggested we come up with a Christmas dinner tradition. After a few minutes of throwing out ideas we came up with: Blue Cheese Crusted Filet Mignon with Port Wine Reduction Sauce
When I came across the recipe, I remembered that I had a few old bottles of port in the wine cellar. So I thought, with a good bottle of port, I need to buy good quality meat. On Christmas Eve, I battled the last minute shoppers in order to get two gigantic filet mignons.
When I approached the meat counter the butcher looked at me and I asked him to give me two decent-sized filets. He grabbed two giant chunks of meat and wrapped them. The total weight was 1.34 pounds for only two filets. Yikes.
The only part of those 1.34 pounds we didn't eat were the remaining scraps we gave the dog. A tradition is born!
Blue Cheese Crusted Filet Mignon with Port Wine Reduction Sauce
- filet mignon steaks (upto 4)
- one tbsp butter
- 1/2 cup minced white onion
- three garlic cloves, minced
- one tsp dried thyme
- 3/4 cup low-sodium beef broth
- 1/2 cup port wine
- one tbsp olive oil
- 3/4 cup crumbled blue cheese
- 1/4 cup panko bread crumbs
Preheat oven to 350F degrees.
Melt the butter in a large sauté pan over medium-high heat. Sauté onion, garlic, and thyme for 5 minutes or until onion is tender. Add broth and port. Bring to a boil and cook until the mixture has been reduced to a half cup. Set aside.
Heat olive oil in a cast iron skillet over high heat. Quickly brown steaks on both sides and then place the skillet in the oven for 20 minutes (for medium cooked steaks).
In a bowl, combine blue cheese and panko.
Top steaks with blue cheese mixture.
Switch oven to broil and return the steaks to the oven until the cheese is bubbling and the top is crusted.
NOTES:
- This is NOT healthy. :)
- Sizes may vary. Our steaks were nearly two inches thick. Adjust oven time accordingly.
- The port mixture will continue to reduce after you have removed it from the heat. Remove when just above one half cup in order to not go under.
- When broiling, turn on the broiler and insert the steaks. You do not need to wait for the broiler to heat up. Also, I moved the steaks from the top rack to the middle rack in order to not burn the crust.
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