Subj : 8/13 Filet Mignon Day 3
To   : All
From : Dave Drum
Date : Thu Aug 12 2021 07:18:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Cheese Crusted Filet Mignon w/Port Wine Sauce
 Categories: Beef, Vegetables, Cheese. win, Herbs
      Yield: 4 Servings
 
      1 tb Unsalted butter
    1/2 c  Minced white onion
      3 cl Garlic; minced
      1 tb Chopped fresh thyme
    3/4 c  Low-sodium beef broth
    1/2 c  Port wine
      1 tb Oil
      4    (1 1/2" thick) filet mignon
           - steaks
    3/4 c  Crumbled blue cheese
    1/4 c  Panko bread crumbs
 
  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.
  
  Set the oven to 350ºF/175ºC.
  
  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.
  
  Roast steaks in the oven for about 15 minutes for medium
  rare. 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.
  
  Start the oven's broiler. Place steaks under the 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.
  
  Recipe By: Herbert Gerber
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "There is no love sincerer than the love of food." -- George Bernard Shaw
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