Blue-cheese-crusted Filet Mignon with Port Wine Sauce

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If you’re looking for a special Valentine’s Day dinner for a special someone, look no further—I’ve got you covered.

I can’t believe it took me so long to post this outstanding recipe for filet mignon—topped with a blue cheese crust and served with a delicious port wine sauce which complements the steak perfectly.  I made it last year for Valentine’s Day, and it is on the menu for this year as well.  It’s quite frantastic!

Roger and I both agreed that this steak could be a signature entrée at Morton’s.  In fact, I think it’s better than anything I’ve ever had at a steakhouse.

The blue cheese crust is a simple mixture of panko crumbs and blue cheese which is added to the steak after it’s been seared and roasted.  It adds a phenomenal savory flavor that will knock your blue-cheese-loving socks off.

Happy Valentine’s Day!

One year ago:  Coconut Shortbread Cookies

Two years ago:  Southern Style Chocolate Cake with Chocolate Ganache

Three years ago:  Brownies with White and Dark Hearts

Blue-cheese-crusted Filet Mignon with Port Wine Sauce

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Ingredients

  • 1 tbl. butter
  • 1/2 cup minced white onion
  • 3 cloves garlic, minced
  • 1 tbl. chopped fresh thyme
  • 3/4 cup low-sodium beef broth
  • 1/2 cup port wine
  • 1 tbl. vegetable oil
  • 4 filet mignon steaks (1 1/2 inch thick)
  • 3/4 cup crumbled blue cheese
  • 1/4 cup panko bread crumbs

Directions

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.

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Preheat the oven to 350o 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 whole pan into the oven.

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Roast steaks in the oven for about 15 minutes for medium rare – with an internal temperature of 145o 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, and place on a baking sheet.  Stir together the panko 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 to 4 minutes.  Remove from the oven, and let stand for at least 15 minutes before serving.  Serve with warm port wine sauce.

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Fran’s Notes

I find my instant read thermometer invaluable to monitor the steak and catch it at the perfect temp for medium, my preference.

Source:   Recipe from allrecipes.com

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