Blue Cheese–Crusted Filet Mignon

 

🥩 Blue Cheese–Crusted Filet Mignon with Port Wine Sauce

                                                                 https://www.2foodie.com

Ingredients (4 servings)

• 1 Tbsp unsalted butter
• ½ cup minced white onion
• 3 cloves garlic, minced
• 1 Tbsp fresh thyme, chopped
• ¾ cup low‑sodium beef broth
• ½ cup port wine
• 1 Tbsp vegetable oil
• 4 filet mignon steaks (1½‑inch thick)
• ¾ cup crumbled blue cheese
• ¼ cup panko breadcrumbs

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👨‍🍳 Method

1. Prepare the Port Wine Sauce

1. Heat the butter in a medium skillet over medium heat.
2. Add the onion, garlic, and thyme. Sauté until the onion becomes soft and fragrant.
3. Deglaze with the beef broth, scraping up any browned bits from the pan.
4. Add the port wine and bring the mixture to a boil.
5. Reduce heat and simmer until the sauce reduces to about ½ cup and becomes slightly syrupy.
6. Remove from heat and set aside. (This sauce may be prepared ahead and gently reheated.)

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2. Sear the Filet Mignon

1. Preheat the oven to 350°F (175°C).
2. Heat the vegetable oil in a cast‑iron or oven‑safe skillet over high heat.
3. Sear the steaks for 1–2 minutes per side, until well‑browned.
4. Transfer the entire skillet to the oven.

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3. Roast the Steaks

1. Roast for about 15 minutes for medium‑rare, or until the internal temperature reaches 145°F (63°C).
2. Adjust roasting time based on your preferred doneness.
3. Remove steaks from the oven and transfer them to a baking sheet.

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4. Prepare the Blue Cheese Crust

1. In a small bowl, combine the blue cheese and panko breadcrumbs.
2. Press a generous layer of the mixture onto the top of each steak.

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5. Broil to Finish

1. Preheat the oven’s broiler.
2. Place the steaks under the broiler for 3–4 minutes, or until the crust is golden, bubbly, and lightly browned.
3. Remove from the oven and allow the steaks to rest for at least 15 minutes.

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6. Serve

1. Spoon the warm port wine sauce onto plates or drizzle over the steaks.
2. Serve immediately—excellent with mashed potatoes, roasted vegetables, or sautéed greens.

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If you want, I can also format this into:

• a printable recipe card
• a restaurant‑style recipe with gram measurements
• a scaled version for 8, 12, or 20 servings
• a fine‑dining plating guide
  
  
  
  
  

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