Pan-Roasted Filet Mignon Stuffed With English Stilton
Ingredients
- 1 lb red bliss potatoes, quartered
- 1 tsp dried thyme
- 3 tbsp olive oil, divided
- 1 tsp salt, to taste
- 0.5 tsp cracked black pepper
- 2 cup veal stock, divided
- 3 oz bacon, chopped
- 2 tbsp chopped shallots
- 1 tsp chopped garlic
- 0.5 cup walnut pieces
- 4 filet mignons, about 8 oz each
- 4 oz Stilton cheese, crumbled (2 tbsp per filet)
- 0.5 cup port wine
- 4 shallots, cut into ¼-inch rings
- 0.3 cup all-purpose flour, for dredging
- 1 tbsp fresh parsley, chopped
Instructions
- 1
Preheat the oven to 400°F (200°C). Toss the potatoes with thyme and 1 tablespoon olive oil; season with salt and pepper. Roast in an oven-proof sauté pan for 20 minutes until golden-brown. Transfer to a bowl and deglaze the pan with 1 cup veal stock; reduce by half and reserve.
- 2
Render the bacon until crispy in a hot pan. Add the shallots, garlic, and walnuts; sauté for 2 minutes. Toss with the roasted potatoes; keep warm.
- 3
Make a 2-inch pocket slit in each filet. Stuff each with about 2 tablespoons of Stilton. Season the filets with salt and cracked pepper.
- 4
In an oven-proof sauté pan, heat the remaining olive oil. Sear the filets for 2 minutes per side. Transfer the pan to the oven and roast 6 to 7 minutes for medium-rare. Remove the filets and rest.
- 5
Deglaze the pan with port wine; reduce by half. Meanwhile, heat oil and fry the flour-dredged shallot rings until golden, about 2 minutes. Drain and season. To plate: mound the potatoes in the center, rest a filet on top, drizzle with the veal reduction and port reduction. Finish with extra Stilton crumbles, fried shallots, and parsley.