Blue Cheese Crusted Filet Mignon with Port Wine Sauce

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.

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...

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!

Oh. My. God. This was fantastic! One of the best entrees I've ever made--and that's saying a lot. I made the recipe exactly as it said, except instead of filet mignon, I found beef tenderloins (2" thick) at Sam's Club. The instructions were perfect! What a lovely entree for Valentine's Day. Thank you!!! I served it accompanied by sauteed fresh sliced button mushrooms. Yum! While I've seen others had success with "regular" breadcrumbs, I'm glad I used panko. Mixed with the crumbled blue cheese -- inspired! The fresh thyme was wonderful, plus I used fresh (not jarred) garlic. I'll make this again, especially for company. Though I'm not sure I'd do the port wine sauce. The meat as otherwise prepared didn't seem to need it. However, if you do use it, boil it down until the liquid is almost all gone. This was as good or better as any fine restaurant's steak entree! And so easy. Very impressive. I'm sure you and anyone you serve this to will go nuts!

This was phenomenal and easy to do. The flavor is not too strong and it compliments the steak so well. I made my own "panko" crumbs by just running some white bread through the grater on the food processor and drying in the oven for a few minutes. Much better than the crispy, canned kind.

Wonderful recipe. We cooked them on the grill & then brought in and put just blue cheese on them & put under broiler. I did use a strainer to separate the actual sauce from the thyme.

Pretty tasty! I need to work on my "filet minion cooking skills" but everything that actually went INTO the recipe was FANTASTIC! If you are experienced in cooking filet (like I was not) then you should DEFINITELY try this recipe. I served it with the Garlic Broccoli with Cashews recipe also found on allrecipes.com

easy and fabulous recipe for a special occasion. only modification I made was to saute some shitake mushrooms and added them to port wine sauce.

This recipe was a hit! I would recommend sticking with the posted cooking times to achieve medium on steaks that are over 1.5 inches thick. The only change I made (and loved) was to use 1/2 c. of shallots in the sauce instead of white onion! Thank you HebeGebe for a great recipe!

Did this recipe yesterday for Christmas dinner. My husband hated it - he said his filet was okay but the sauce was absolutely horrible. We ended up throwing it away.

I seared in a cast iron skillet for 1 1/2 min. each side. Borrowing from Alton Brown I then put the skillet in a 500 degree oven for about eight minutes. They measured 130 when I took them out. After resting for about 10 min. they were a little more than medium rare I think and that bothered me but they were still very tender. I made the port reduction the day before. That and the bleu cheese-panko topping really made this dish special. I suspect the port sauce profits from sitting a day in the fridge like mine did. The flavors were wonderful.

I used this recipe last year for the first time and have used it twice since then. If you have the time, and you are on top of the cooking time for the steak, this recipe can't be beat. It is absolutley amazing and my girlfriend loved it. Serve it with a side of asparagus and maybe a spinach and strawberry salad to start off.

I made this steak for a dinner party, and all my guests would say is "Wow"! One guest commented that it was the best steak he had ever tasted! If you are looking for the panko bread crumbs, they are in the Asian section of the grocery store. Delicious!!!! 5 million stars!

The recipe as written is ok, so I made some changes the second time around. I seasoned the steaks with fresh black pepper, sea salt, & garlic powder and then seared them in a fry pan. I then transferred them to a cookie sheet to bake. While it was baking, I made the sauce using the same pan to use all the browned bits. I thought the sauce as written was a bit watery in consistency and flavor, even after reducing by half. I didn't care for the onion pieces in it either. So instead of adding minced onion to the sauce, I cut them into strips, caramelized them separately and topped the beef with it just before serving. For the sauce, I used about 2 cups port, 1 cube beef boullion, and 3 cloves garlic. I simmered until reduced to about 1/4 C, and then, at the end, added about 1/2 tsp corn starch mixed with little water to thicken the sauce a little more. The result was a more intensely flavored sauce with a consistency that coated the meat better. Next time, I'll season the beef with the thyme instead of adding it to the sauce, as I preferred it completely smooth. When I made the cheese topping the first try, I made my own breadcrumbs using a slice of whole wheat bread. The second time I made this, I omitted the cheese and bread, and I didn't miss them at all.

After the rave reviews, and as much as I like blue cheese, I couldn't wait to try this recipe. I was dissapointed though. I am giving it three stars cause in all fairness my boyfriend like it and we could finish it. I didn't care for the sauce. The blue cheese on the steak was good but not spectacular. I cooked the steak following the recipe and it was overcooked for our taste and we are not rare meat eaters. I would have prefer a little pinkness in the middle. If I ever try this again, I will cook it only for 10 minutes or so as almost 20 minutes (searing,oven and broiler time) is too much for filet mignon to start with anyway.

I used feta cheese instead since we don't like blue cheese and this recipe was just fantastic. The sauce was really easy to make and just made the meal so tasty. I also made a non-beef version for myself since I don't eat red meat. I used chicken broth instead of beef broth and put the sauce over chicken. Served it with roasted asparagus and a Creamy Corn Casserole - wow, what a hit!!!!

This recipe was very very good and I will definitely make it again, but I knocked off a star because the sauce was just a TAD too sweet for me because of the port. I will use red wine next time, I think. But I will definitely make it again, very easy. My modifications: I used veal stock instead of beef stock, and since we prefer our steaks medium rare, I cooked them in the oven for 9 minutes before removing them to broil. They came out perfect!

Very easy, very delicious! The beef was so tender. I've never cooked beef tenderloin in the oven before now and I'll never grill it again after trying this recipe!

This was delicious!! Two things about the sauce: I really think it's NECEssary to use Port Wine - I had never tried it before, but I found out that it's a really surprisingly sweet wine.. different from any other red wine i've tried - I think that has a lot to do with the flavor of the sauce (and why a lot of people are saying it's too "winey" - it's not when you use Port!) The other thing is to make sure that you let it reduce enough. I let it simmer for at least 15 minutes..and it was truly delicious! The only thing I ended up changing about the recipe was that I used shallots instead of onions (not a big deal). My husband and my in-laws LOVED this!! I'll definitely be making it again :)

O-M-G!!! This was DELICIOUS! I absolutely loved this as did son. Hubby isn't a bleu cheese fan, next time I will use Feta Cheese for him. This is a winner and I am sure that we will make this again and often. Talk about easy but tastes like a big time restaurant dish! Thanks for the post!!

Made this for my husband on Valentines Day. I had never cooked steak in the oven before, only on the grill, so I was skeptical. However, it turned out amazing. My husband said it was the best meal he had ever eaten including fine dining experiences. Awesome!

Incredible filet recipe - easy and very elegant. In my opinion, THE best steak recipe ever, but my "grilled-steak without sauce" purist husband was not quite as enthuastic. I'm a pretty experienced cook but this was my first exposure to pankow bread crumbs (which, it turns out, are Japanese) and I had to find a specialty deli shop that carried them. FYI,they are quite different from regular bread crumbs - more like flakes. I did not like the port wine sauce as written, and there wasn't much of it. I played with doubling the beef broth and port wine which worked well, but I'm not sure that the sauce actually improves the fabulous steak anyway.

Wonderful recipe! The sauce was perfect, and the blue cheese & bread crumb mixture added a nice mellow tang to compliment the sweetness of the port, and bring in a nice texture. Out of personal preference I used Stilton instead of blue. I normally like my steaks rare, but in this case medium rare is best; it allows the flavor of the meat to come out from behind the sauce and cheese. I served this with garlic mashed potatoes (recipe submitted by austad) and yellow & zucchini squash sautéed with butter and vermouth. Perfect!

I followed the original recipe, and it exceeded my expectations. A wonderful blend of flavors, the sauce was rich and hearty. Reminded me of a meal you'd get at a five star restaurant!

These were great! The filets were perfectly tender (we like them medium rare) and you could literally cut them with a butter knife. The flavor of the blue cheese added just a hint of tanginess that was not at all overwhelming. The port wine sauce was also great, although it did not end up making much- this was fine for us, as we didn't need much, but if you like a lot of sauce you may want to make more. Excellent, luxurious, and a great meal!

My fiance and I made this for both sets of parents for Valentine's Day. It was wonderful! Everyone raved about it. We made it exactly per the recipe. The only thing we would have done is reduce the sauce a little less...since we made it for 6 people, we would have liked a little more than the 1/2 cup that the sauce was reduced to. The flavor was fantastic and the meat so tender you could cut it with a butter knife. The blue cheese and port flavors mixed wonderfully together. We served it with scalloped potatoes. A perfect dinner worth the work!

The cheese is very, very over powering. Otherwise, pretty tasty.

Made this for NYE dinner and everyone RAVED! Used 8oz. filets, didn't have port so used merlot instead, and added mushrooms to the sauce. Otherwise, everything was the same. Adjusted oven time by 3 mins., and turned out perfectly pink and juicy. Will make again and again. Better than a fine steak house.

Holy cow!!! This is one of the most amazing combinations of flavors I have ever had. My boyfriend always asks for this, and if I don't feel like cutting onions to make the sauce, he will cut them for me because he loves it so much. If you don't like blue cheese then at least try this with gorgonzola-which I actually prefer. I also sear the meat (tenderloin or sirloin filets) and then use the broiler to cook it instead of the regular oven setting.. I would guess I do about 10 minutes per side (we like our meat brown). Try this recipe because you will not be disappointed with these flavors.

This was one of the best steak recipes I have ever used. The directions were clear and the steps were easy and most importantly- it tasted wonderful! I served it with baked potatoes/sweetpotatoes/onion/carrot's ( a recipe featured on all recipes under suggested sides) and with asparagus. Fabulouso!

Excellent. I only had enough blue cheese for 1 steak and used goat for the other. My husband liked it with the blue but LOVED it with the goat cheese. Said the blue had too much of a bite with the sauce. The sauce was excellent. I didn't have garlic (used it up at lunch time) but was good without it. This is "a keeper."

This are absolutely excellent and would really impress a crowd! For those inexperienced with cooking steaks in the oven, I definitely recommend the cast iron skillet straight into the oven...works great!!! Also use a meat thermometer for perfectly cooked filets every time!! I disagree that there is effort with this though. It's really very easy. Don't let that scare you off.

Fabulous! I made two changes. We are not big on Port, so opening a bottle for just two of us was not an option. I substituted Merlot and it tasted great. Also, I did not use the bread crumbs. I add a tbsp of butter to the bleu cheese to hold it together. We will eat this again and again!

I made this for an early Valentine's Day dinner for my fiance and I. Steak would not be her first choice of meat but she was in awe of this recipe!! I love steak and pasta with either bleu cheese or gargonzola cheese sauce and some red peppers, so this dish fit right in with my liking!! I cooked them a little bit longer (20 min) at 375, because she does not like any pink. I took mine out at 15 minutes because i do prefer some pink in mine. The only other thing I did differently was when I seared them in the pan before going into the oven, I used basil, oregano, along with the thyme. This gave it a little more flavor, just the way I like it! EXCELLENT RECIPE! Thanks to the creator and I will be making this again shortly for my parents and in-laws.....they'll love it!

So tasty and easy, it felt like 5 star dining. I will make this again and again, I love to grill but this is a great dish when I want beef but can't grill (that happens often up here dueto the weather) ty!

Enjoyed this recipe this evening. I didn't strain the sauce and still really liked it. THanks for sharing!! YUM!

I thought this was good, but my husband thought the blue cheese was too overpowering. I used merlot instead of port because that's what I had at home. The sauce wasn't as saucy as I would have liked (it was more chunky from the onions and garlic) but it had a nice taste. I would also lessen the cooking time a bit because our meat turned out medium well (almost well done) and we prefer it to be medium.

Great. The port wine sauce was awesome and unforgetable.

I give four stars with an asterisks. I dont know how people could cook meat in the oven with straight salt and pepper....bland bluh. I did however, go salt and pepper and cook rib eye on the grill. I topped steak after one flip with a light layer of grey poupon and the bleu cheese crust. AWESOME. I do have to note the cut I tried in the oven was a club tenderloin...a poor mans filet if you will. Nonetheless, it was not good at all...go figure

LOVED IT! I made it for my boyfriends mother and us the first time she came to our apartment for dinner and she loved it. The night could not have came out better. Great recipe for a special night.

Wow! What a wonderful recipe. I used ribeyes, and added some pico de gallo along with the blue cheese. I don't usually like port wine sauses, but this was fabulous! Wish I could give it more stars!

Wow! This was absolutely delicious! I did tweak this recipe just a little and it turned out scrumptious. Our grocery store was out of Filet mignon, so I used a t-bone steak. We don't drink, so I substituted the port wine with 100% grape juice. I also used a regular red onion instead of minced white... which had good flavor. When the sauce was done cooking - I strained the pieces out of it and set it aside. I cooked my steak on the stove top, and it turned out great. Also, I didn't have any panko bread, so I google searched a recipe and made my own! The blue cheese and panko mixture was a nice compliment to the sauce. I made whipped potatoes with sour cream, butter, some reg salt and garlic salt. I used the sauce to cover the steak and potatoes. I topped the meal off with a side of glazed baby carrots. My husband and I both agreed, this meal was much better than most steak houses! It was a perfect valentines dinner - for 2 :) I would highly recommend this meal to anyone, especially if you are looking to impress people!

Made this for Valentine's Day. The wine sauce was okay, but not really worth the extra ingredients and work. The topping was good...except that I think that the extra time to melt the cheese ended up cooking the filet over. Definately reduce the cooking time in the beginning because the extra couple of broiling minutes will turn what could be a wonderful filet into an overcooked slab of meat. Will try again with modifications and less cook time. Also, I'd wrap the filet in bacon, because it didn't seem like filet without that extra touch...

Awesome! Only thing I changed was the meat cut. Shoulder Tender Medallions were excellent for this and fit better in my family budget. I no longer have a reason to visit a steak house unless I want to pay 10x as much just to be waited on. Super easy.

Wow. Just wow. As others have said, I felt like I'd made something of restaurant-caliber. Perfect as is; not a single tweak necessary.

This is an excellent recipe. Everyone loved it. I did make a few changes. I used shallots instead of onions and a merlot instead of port wine. Also sauteed some baby portabellos with the shallots. Everyone loved it. Definitely a keeper. Thanks

Awesome steak! Highly recommend!

Great meal! Port wine sauce is a great contrast with the sharp blue cheese flavor. I served it with roasted new potatoes and chicken broth braised bok choi. Big hit!

Great Valentine's meal. DH enjoyed it. Made without the topping and sauce for kids who loved it.

I followed the directions exactly. My husband posted this on Facebook saying it was the best filet mignon he's ever had -- and he's 45 years old!

Absolutely wonderful! I will definitely make this again! Everyone who was over loved it!! The sauce was really good too. The only thing was I had to increase the time a little longer than 10 minutes *probably like 13 or 14 in my oven* and it came out beautifully! Served with homemade mashed potatoes that I threw some parm cheese in them and also served with a side of asparagus. Yummmmmm so good :)

I have been making this recipe for 2 years and finally got around to reviewing. This is nothing short of INCREDIBLE! No changes are needed to the original recipe. Follow it to the T and you will have a meal worthy of any high end restaurant. I always double the sauce so there is extra to put on mashed potatos. YUM!

I'm giving this 5 stars even though I simply topped our fillet with bleu cheese. The recommendation on the cooking process is spot on. Quality of meat is important, of course, but this was as good as Morton's any day of the week!

Delicious.

Made this for my hubby's birthday. We usually go to an upscale steak house for his birthday. He said this was as good if not better than a $50 steak there. Followed the recipe exactly. Highly recommend the use of a digital meat thermometer....cooked them just perfectly medium rare with that. I used a cast iron grill skillet(it has raised ridges on the inside bottom) and seared them and then just put the whole skillet in the oven. Got gorgeous grill lines on the steaks! And is much easier to clean. Served with the garlic mashed potatoes as recommended and it was a wonderful meal.

I have made this a few times. My only suggestion is take your time making the port wine reduction. Last night I sauted the onions longer and reduced to a little less than the recipe. It was amazing. Great recipe!

I substituted goat cheese for blue cheese as my boyfriend and I don't care for blue... it was fabulous :-) this is his favorite thing i've ever cooked for him! goes beautifully with my recipe for her smashed potatoes!

I made this for a dinner get together and everyone was so impressed. I love a fancy dinner that looks hard but was so easy. I grilled the steaks then broiled the blue cheese mixture. the sauce is delicious.! I served it with petite carrots for color. perfect thank you for this recipe. a keeper.

This recipe rocks!! I made this for my boyfriends birthday and We both keep saying a week later how we are craving it again!! I did use gorganzola cheese instead of Blue cheese, that's the only change I made. other than that I stuck to the recipe, I would most definately recommend this recipe. The three flavors just bursts in your mouth! YUMI!!

Made this last night for the boyfriend's birthday. It was amazing! Roasting the filet made it unbelievably tender. The boyfriend said that he thought it was just as good if not better than what he has gotten at our local steakhouse. Next time I will double the sauce. It was delicious & we wanted more for the mashed potatoes that I served it with.

Delicious! This dish is actually very simple to make and the flavors are just great. Better than some restaurants. WIll make agian and again.

Made this for my husband and I's anniversary and it was awesome!!

Great recipe! The port wine sauce was suprisingly on the sweet side, but complimented the steak and blue cheese wonderfully.

excellent

Wonderful! All I had on hand was Merlot, but other than that I made right by the recipe. Will definitely be using this recipe again.

Very tasty.

I don't own a pan that can go from stove top to oven, so I pan fried my steaks in a little butter and olive oil to the desired wellness, then transferred them to a broiler pan, topped with the bleu cheese mixture and broiled for 10 minutes. Used a cabernet/merlot mixture for the wine sauce. This recipe is absolutely awesome and as good as any steak I've had at a restaurant. Will definitely being making this again.

Followed recipe exactly as written. This was the best filet ever! Even if you don't like blue cheese that much, it's not overwhelming at all. DO yourself a favor and try this! It's superb! I have made this twice now and you really don't even need step one or any of those ingredients. It would be perfect without the port wine onion mix. The bread crumbs and blue cheese is all you really need.

Great recipe. I used cabernet and added a tsp. sugar instead of port since I didn't have it. Very tasty, got rave reviews.

I made this recipe for Valentine's Day and it was sooooo delicious! The port wine sauce is heavenly! My boyfriend who is a very picky eater said that this was by far the best recipe that I have made ever. I will definately make this again.

Easy sauce, a majority of these ingredients should be a staple in your pantry.

This is awesome!!! I've made it several times using port for a sweet sauce, and merlot if I want a less sweet sauce. Just be sure to strain the sauce before serving for a pretty presentation.

After making some changes due to limited ingredients on hand (sirloin instead of filet, merlot in lieu of port, dried thyme instead of fresh), the flavor was outstanding. I love blue cheese on steaks, but wasn't quite sure about the texture of the panko/blue mixture. Maybe because I'm used to a more "saucy" cheese sauce and this seemed more "bready". [watch me invent words ;o) ] I'd easily make this again, but use my old standby: Heat 1/2 cup heavy cream in a small saucepan. Add 3 oz of Roquefort cheese (or a moist bleu cheese) as soon as the cream nears boiling and keep stirring in on a medium-high heat. The sauce has to cook for about 5 minutes to reduce nicely. You should end up with a sauce with the consistency of very thick cream. Add a little fresh pepper and chopped parsley for some color. Ok, I'll stop now. ;o)

My husband didn't stop raving about this steak. I used Sirlion instead of Filet. He said it was better than any restaurant steak he'd ever eaten! Whoohoo! Thanks for this fabulous recipe!

The sauce is just wonderful. To those of you who didn't like the sauce, you must have been using inexpensive port. It is usually very sweet because it is not aged. I used a tawny port which made a rich sauce that only enhanced the flavour of the meat. I really think the type of port you use will affect the taste- it really shouldn't take away from the beef (like many of you have suggested). I agree that filet mignon doesn't need this much fuss, so I used ny strip instead. I didn't really make any modifications other than using finely chopped shallots instead of white onion and I used 1/2c of Stilton instead of 3/4c- A little goes a long way!

This was just "okay" for us. I may try this again by tweaking it some. We enjoyed it, but were not wowed by it. Of course, we've been spoiled by the smothered filet recipe from this site (fantastic!) and so far, I've not found anything that can beat that recipe.

Wow. This was absolutely delicious and very easy. I made it for my boyfriend for Valentine's day (he LOVES blue cheese). I used a 1-pound New York Strip. After searing in my iron skillet, I baked for 10 minutes and broiled the topping for 3 minutes, which was close to perfect for medium-rare. I left it in the skillet for all three phases, which worked great. While the meat was resting for 15 minutes I broiled the asparagus in olive oil and lemon pepper, which was perfect timing. A starter of shrimp cocktail, spring mix with slivered almonds, craisins and sweet grape tomatoes in a white wine vinaigrette, and garlic mashed potatoes rounded out the meal, paired with a lovely French Bordeaux, and "chocolate bar fondue" finished it off. Delicious. I'll definitely do this again.

Amazing recipe. I have made this twice now for my fiance and I. The most recent I made with London Broil (cheap jr high teacher), which still turned out amazing. The dish was accompanied by slightly mashed potatoes and broccoli. This is a great recipe to make for a special holiday or occasion with just you and someone you love.

This recipe was my very first attempt at making filet mignon and what a hit! I suprised myself by how well they turned out. The panko crumbs/blue cheese mixture was perfect. I wouldn't change anything about this recipe. Can't wait to make this again!

Wow. This came out perfect. I wouldn't change a thing on this recipe. It will be a Valentine's Day tradition.

Absolutely Fantastic!!!! I loved it!!! The wine sauce was not as flavorful as I expected but it may have been the wine I used I think it was a little old.

What a disappointment. As someone else stated, filet mignon doesn't need all this on it. I had to find out the hard way. The blue cheese crust gave it a slightly salty taste IMO. I've made blue cheese sauce before that was excellent, but this was just overpowering. It needed to be blended with something else like creme or pan juices before going on the steak to mellow out the flavor. The sauce reminded me of Salisbury steak. It did nothing but disguise the flavor of the meat, and why would you want to do that with a cut like filet mignon? The meat should be the main flavor and anything else should be subtle. This, however, was not subtle and didn't taste like anything special for all the work involved in making it. Save all the fancy flavorings for a cheap cut of meat that actually needs it.

This was very good but I thought it was a little sweet. If I make this again I will probably use less onions in the sauce and try to add something to make it a little less sweet.

I have made this recipie several times now and it is awesome!!! got rave reviews on Fathers Day. If you don't like a sweet sauce use a cabernet instead of the port. I personally prefer a sweeter sauce. I also strained the sauce so it was nice and smooth. definately a keeper!! thanks hebegebe

very good,i used garlic and herb breadcrumbs instead for panko and Clos Du Bois Zinfandel instead of port and then we drank it with dinner yum!

This was one of those meals where I actually impressed myself, I can be my own worst critic! I prepared the steak exactly as directed, and it turned out super moist, a little more medium than I wanted, so next time I may reduce the baking time by 5 minutes. I used a good Merlot instead of Port because I was worried about the sweetness and I threw in some sauteed mushrooms, garlic, and shallots...it was fantastic! The blue cheese topping along with the wine sauce makes this an outstanding impressive dish!

I love this recipe! So tender and yummy!

The sauce was amazing! it really brought everything together,and the blue cheese gave it that little extra kick!

Excellent. I made this for my hubby on Valentines day - only with New York strips and not filet mignon. In the cast iron frying pan I cooked them about 7 mintues per side for med-rare and then just put the steaks in the cast iron right into the broiler to brown the blue cheese. Yummy - and so gourmet!

Wow! Just wow! Followed the recipe exactly except no bread crumbs. Didn't have them onhand so left them out. Otherwise followed it to the "T." Loved the way the flavors of the blue cheese & port wine played off eachother. This is an instant favorite. Inexpressably stellar.

made this recipe recently. It flavor of the filet mignon was incredible and blue cheese and bread crumbs add a nice flavor to the meat. I got a little confuse on the sause in the beginning but i just put the sauce in with the meat when i broiled the filet mignon.

I followed the recipe exactly and it turned out perfectly. I will definatly make this one again.

Delicious~

AMAZING recipe. My Hubby loves Blue cheese and I love wine so it made an amazing mix of both.

This recipe was incredible. I'd never made Filet Mignon before and was a little nervous because I've heard how finicky it can be to cook. I followed this recipe exactly as it was stated (used a meat thermometer to check for the doneness rather than using the timer) and it came out just perfect. The meat was so tender I probably could've cut through it with a butter knife. I paired this with garlic mashed potatoes and parmesan asparagus and it made for the best Valentine's dinner I've ever made (or had for that matter).

If possible, I would give it more than 5 stars! It turned out perfectly, despite the fact that no panko bread crumbs were available; I made my own crispy bread crumbs and they worked great. This is a very special meal for a very speical occasion.

Made this for Valentine's day- not to difficult to make even for me who is not great at making steak. The only change I would make is adding more beef broth and port. It says to reduce it until half cup but just the onions take up half cup and I liked having more sauce to pour over the steak. I served it as pictured over creamy red mashed potatoes, perfect!

Wonderful. Admittedly I did not follow the entire recipe but just the bones. I am allergic to onions so that was out. We didn't have blue cheese so I used fresh Parma/Reg and the sauce burnt so I ommited that completely. The meat was wonderful and the topping rocked! I wish I could have followed 100% but it was perfect anyway!!

Thank you for such a wonderful recipe. I made this for New Year's Eve. It was thoroughly enjoyed. ( I just used regular bread crumbs too)