Filet Mignon with Stilton and Port Reduction
The classic combination of Stilton cheese and port becomes the accompaniment for this impressive main course. Ask the butcher to tie the steaks so they are 2 inches thick.
For Filet Mignons:
8 (8-ounce) beef tenderloin steaks, tied to a 2-inch thickness
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 ounces Stilton or other blue cheese, sliced* (optional)
1 tablespoon chopped fresh flat-leaf parsley
For the Port Reduction:
2 tablespoons chopped shallots
1 teaspoon minced garlic
1/2 cup ruby port
1 cup reduced-sodium beef broth
1/2 cup unsalted butter, cut into cubes and chilled
Preheat oven to 425°F. Line 15x10x1-inch baking pan with foil; set aside. Season steaks on both sides with salt and pepper. In large skillet heat 2 tablespoons butter with olive oil over medium-high heat. Cook steaks, half at a time, until browned on both sides, 3 minutes per side. Transfer steaks to prepared baking pan. Repeat with remaining steaks. Bake 20 to 25 minutes for medium-rare doneness or until an instant-read thermometer inserted near center registers 145°F. Remove from oven. Let steaks stand 5 minutes.
Port Wine Reduction:
Meanwhile, heat same large skillet over medium heat. Add shallots and garlic and cook, stirring, 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 stock; simmer, uncovered, until reduced by half, 8 to 9 minutes. Add butter to skillet, 1 piece at a time, whisking until fully melted and combined after each addition. Remove skillet from heat as necessary to prevent sauce from breaking; sauce should be thick enough to coat back of spoon. Remove sauce from heat; cover to keep warm. Serve steaks with sauce. Crumble Stilton over steaks. Sprinkle with parsley. Makes 8 servings.
Tip: Serve with French fried onion rings.