Blue Cheese Crusted Filet Mignon with Port Wine Sauce Best Family Recipes

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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

"Worth the attempt! Tender and flavorful, high-quality for a night meal. Make the sauce an afternoon beforehand to reduce down at the prep time."

Ingredients :

• 1 tablespoon butter
• half of cup minced white onion
• 3 cloves garlic, minced
• 1 tablespoon chopped sparkling thyme
• 3/four cup low-sodium pork broth
• half of cup port wine
• 1 tablespoon vegetable oil
• 4 filet mignon steaks (1 half of inch thick)
• 3/four cup crumbled blue cheese
• 1/4 cup panko bread crumbs

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

• Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is smooth. Stir inside the red meat broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook dinner till the combination has decreased to approximately half cup. Set aside. This will also be made in advance of time, and reheated.
• Preheat the oven to 350 tiers F (one hundred seventy five ranges C). Heat oil in a solid iron or different oven-secure skillet over excessive warmth. Sear steaks fast on both facets until brown, then region the complete pan into the oven.
• Roast steaks inside the oven for about 15 mins for medium uncommon - with an internal temperature of a hundred forty five levels F (63 degrees C). You may additionally regulate this time to allow the steaks to finish simply beneath your desired degree of doneness if medium isn't what you choose. Remove from the oven, and area on a baking sheet. Stir collectively the panko crumbs and blue cheese. Top every steak with a layer of this combination.
• Preheat the oven's broiler. Place steaks below the preheated broiler till the cheese topping is browned and bubbly. Three to four minutes. Remove from the oven, and allow stand for at least 15 minutes before serving. Serve with heat port wine sauce.

Notes :

• Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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