Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Ingredients
- 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
Instructions
- 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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