Filet Mignon With Stilton and Port Reduction


I adapted this very simply recipe from one that I pulled out of Traditional Home magazine. I served it with fresh boiled, buttered and herbed beets from our garden.
The filet looks thin in this photograph, but it is, in fact, tied and 2 inches thick! Enjoy!

2 (8 ounce filet mignon), tied to a 2 inch thickness
salt and pepper to taste (on the beef)
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 Tbsp. chopped shallots
1 Tsp. minced garlic
1/4 cup ruby port (I had to use my reserve. No ruby port in the house!)
1/2 cup reduced sodium beef broth
1/4 cup unsalted butter, cut into cubes and chilled (not critical if they aren’t chilled enough)
2 ounces Stilton blue cheese (1 ounce of cheese for every steak you cook)
1/2 Tbsp. chopped fresh flat-leaf parsley

Preheat oven to 425 degrees F. Line a baking pan with foil; set aside. Season steaks on both sides with salt and pepper. In a large skillet, heat 1 Tbsp. butter with olive oil over medium-high heat. Cook steaks until browned on both sides, about 3 minutes per side. Transfer steaks to prepared baking pan. Bake 20 to 25 minutes for medium-rare doneness (145 degrees F). Remove from oven. Let steaks stand 5 minutes.
PORT WINE REDUCTION: Meanwhile, heat the same large skillet over medium heat. Add shallots and garlic, and stir for 30 seconds. Remove skillet from heat. Add port to deglaze; stir, scraping up browned bits from bottom of pan. Return to heat; bring to simmer. Simmer, uncovered, until reduced by half, about 2 minutes. Add beef broth; simmer, uncovered until reduced by half, about 8 or 9 minutes. Add butter to skillet, 1 piece at a time, whisking until incorporated after each addition. Remove skillet from heat . Sauce should be thick enough to coat the back of a spoon.
Crumble a circle of Stilton in the center of plate to outline the size of the steak. Place steak in center of Stilton circle and spoon a little of the reduction sauce on top of the filet. The rest of the reduction sauce can be spooned around the perimeter of the plate. Garnish with fresh parsley.

Wine served: 2004 Vincent Girardin Bourgogne, Cuvee Saint-Vincent, Pinot Noir


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