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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    50 m
HEBEGEBE

HEBEGEBE

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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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 the oven to 350 degrees F (175 degrees C). 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.
  3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOOZOGASSIR
187

MOOZOGASSIR

2/16/2008

Quite delicious! The fresh thyme is essential. We also made a few changes. First we used our favorite Merlot instead of Port Wine which was still fabulous. We also marinated the steaks in a mixture of Merlot, Worcestershire, Mustard and some spices. Even though we made it for 2, we used the entire sauce recipe. We also used high quality Gorgonzola cheese since we prefer this. For those of you not used to cooking steaks in the oven, remember when you're searing you aren't cooking the steak. Just sear it until the color is brown, otherwise you'll have grey steak from the oven. Also, we have a gas oven that cooks a bit high so we reduced the cooking time of the steaks to 10 minutes and 3 minutes in the broiler. We used a NY Strip and a Ribeye and they tasted wonderful. It's also important to let the steaks rest after the oven so the juices redistribute so don't forget this part. We mashed red skin potatoes and added 1 tbs of the gorgonzola cheese and 1 tbs of heavy cream (you can sub milk) for the right consistency. We also served with asparagus that we grilled on our foreman.

Michelle Miller Motley
132

Michelle Miller Motley

3/2/2007

This was fabulous. The end result was as good as anything we have had in a 5 star restaurant. I made them exactly as the recipe stated (using Gorgonzola Blue Cheese). Although, I only made 2 filets and didn't change the amount of the sauce, there was plenty that way. I was concerned about them cooking too much, so I quickly seared them, then baked them for 10 minutes. I broiled them (not too close to the heat, the cheese will burn) for 4 minutes. Then I turned off the oven and put them on the bottom rack for one minute. We like our steak on the rarer side, so that extra minute was not needed. The steaks were still pink in the middle, but could have been cooked just a little less. I served this with the Roasted Garlic Mashed Potatoes (submitted by Kathleen Burton) that I modified a bit (see my review), a caeser salad, and a bottle of Stag's Leap 2003 Cabernet Sauvignon. The meal was to die for...

ANGELSHARK
68

ANGELSHARK

12/15/2006

Absolutely amazing. I used rib eye steaks instead of filet, but I followed the cooking time suggested and they came out perfectly. My husband could not stop saying how good they were. To save on dishwashing, I just broiled the steaks right in the cast iron skillet instead of transferring them to a baking sheet--it worked great. I served the steaks with a green salad (topped with orange sections, cranberries, toasted pecans and a light vinaigrette), a shitake mushroom risotto and sourdough bread. The best meal we've had in a long time!

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