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My review
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
4
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
50 m servings 402Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 352492 Ratings
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Most helpful positive review
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 mixt...
Most helpful critical review
12/26/2006
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.
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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 mixt...
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 ...
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...
2/14/2006
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...
12/19/2006
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 f...
6/15/2006
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.
11/25/2006
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 yo...
1/2/2007
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....
7/24/2006
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.