Filet Mignon Stuffed with Stilton
Ingredients
- 1 lb red bliss potatoes, quartered
- 1 tsp dried thyme
- 3 tbsp olive oil
- 1 tsp cracked black pepper
- 0.5 tsp salt
- 1 cup veal stock
- 3 oz bacon, chopped
- 2 tbsp shallots, chopped
- 1 tsp garlic, chopped
- 0.5 cup walnut pieces
- 4 whole filet mignons (8 oz each)
- 1 cup Stilton cheese, crumbled
- 0.5 cup port wine
- 4 whole shallots, cut into rings
- 0.3 cup all-purpose flour
- 1 tbsp fresh parsley, chopped
Instructions
- 1
Preheat the oven to 400°F. Toss the potatoes with thyme and 1 tablespoon of olive oil. Season with salt and cracked black pepper. Spread in an oven-proof sauté pan and roast for 20 minutes until golden brown.
- 2
Transfer the roasted potatoes to a mixing bowl. Deglaze the hot pan with the veal stock and reduce by half, about 8 minutes. Set the veal reduction aside.
- 3
In a hot sauté pan, render the bacon until crispy, about 8 minutes. Add the chopped shallots, garlic, and walnuts. Sauté for 2 minutes. Toss the potatoes with this bacon mixture. Keep warm.
- 4
Using a sharp knife, make a 2-inch slit in the side of each filet to form a pocket. Stuff each pocket with 2 tablespoons of the crumbled Stilton.
- 5
Season the stuffed filets with salt and cracked black pepper. In a large oven-proof sauté pan, heat the remaining olive oil. Sear the filets for 2 minutes per side. Transfer to the oven and roast for 6 to 7 minutes for medium-rare.
- 6
Remove filets and set aside. Deglaze the pan with the port wine over medium-high heat. Reduce by half, about 5 minutes, to form a port reduction.
- 7
In a small saucepan, heat oil to 350°F. Dredge the sliced shallot rings in flour and fry until golden brown, about 2 minutes. Drain on paper towels and season with salt.
- 8
Plate the potatoes in the center of each plate. Rest the filet on top. Spoon the veal reduction over the filet. Drizzle with the port wine reduction. Garnish with remaining Stilton, crispy shallot rings, and parsley.