Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Cook Time 25 minutes
Servings 4


  • 1 tbsp butter
  • 1/2 cup minced white onion
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 3/4 cup beef broth low-sodium
  • 1/2 cup port wine
  • 1 tbsp vegetable oil
  • 4 filet mignon steaks (1 1/2 inch thick)
  • 3/4 cup blue cheese crumbled
  • 1/4 cup panko bread crumbs


  • 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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