| 474 | 475 | 476 | 477 | 478 |
| 1 | 176 | 352 | 527 | 703 |
|
Pan−Roasted Filet Mignon Stuffed With English
Stilton
1
Pound Red bliss potatoes; quartered
Cracked black pepper; to taste
Salt; to taste
1
2
1
3
1
2
1
1
4
1
1
1
4
1
1
Tablespoon Dried thyme
Tablespoon Olive oil
Cup Veal stock
Ounce Bacon; chopped
Cup Veal stock
Tablespoon Chopped shallots
Teaspoon Chopped garlic
/2 Cup Walnut pieces
Filet mignons −; (8 Ounce ea)
Cup Crumbled Stilton cheese
/2 Cup Port wine
Cup Vegetable oil
Shallots; cut 1/4 rings
/4 Cup Flour
Tablespoon Chopped parsley
Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with
thyme and 1 tablespoon olive oil. Season with salt and cracked black pepper.
Place the potatoes in an oven−proof saute pan. Roast the potatoes for 20
minutes or until golden−brown. Remove the potatoes from the oven and turn
into a mixing bowl. Place the saute pan on the stove. Over medium−high heat,
deglaze the pan with the veal stock. Reduce the stock by half, about 8
minutes. Set the veal reduction aside and keep warm. In a hot saute pan,
render the bacon until crispy, stirring occasionally, about 8 minutes. Stir
in the shallots, garlic, and walnuts. Saute for 2 minutes. Remove from the
heat. In a mixing bowl, toss the potatoes with the bacon mixture. Set the
potatoes aside in a warm place. On the side of each filet make a 2−inch slit
forming a pocket. Stuff each pocket with 2 tablespoons of the cheese. Season
the filets with salt and cracked black pepper. In oven−proof saute pan, add
the olive oil. When the oil is hot, sear the filets for 2 minutes on each
side. Place the pan in the oven and roast the filets for 6 to 7 minutes for
medium−rare. Remove the filets from the pan and set aside. Place the saute
pan on the stove. Over medium−high heat, deglaze the pan with the port wine.
Reduce the wine by half, about 5 minutes. Pour the vegetable oil in a sauce
pan and heat the oil. Dredge the shallots in the flour, coating the shallots
completely. Fry the shallots in the hot oil until golden−brown, about 2
minutes. Remove from the oil and drain on a paper−lined plate. Season the
shallots with salt. To assemble, divide the potatoes by four and mound the
potatoes in the center of each plate. Lay each filet on top of the potatoes.
Spoon the veal reduction over each filet. Drizzle each plate with the port
wine reduction. Garnish each plate with the remaining Stilton cheese, fried
shallots and parsley. This recipe yields 4 main−course servings.
Pan−Roasted Filet Mignon Stuffed With English Stilton
448
Page
Quick Jump
|