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Ingredientes
- 1 lb Red bliss potatoes quartered
- Â Â Cracked black pepper to taste
- Â Â Salt to taste
- 1 Tbsp. Dry thyme
- 2 Tbsp. Extra virgin olive oil
- 1 c. Veal stock
- 3 ounce Bacon minced
- 1 c. Veal stock
- 2 Tbsp. Minced shallots
- 1 tsp Minced garlic
- 1/2 c. Walnut pcs
- 4 x Filet mignons - (8 ounce ea)
- 1 c. Crumbled Stilton cheese
- 1/2 c. Port wine
- 1 c. Vegetable oil
- 4 x Shallots cut 1/4" rings
- 1/4 c. Flour
- 1 Tbsp. Minced parsley
Direcciones
- Preheat the oven to 400 degrees.
- In a mixing bowl, toss the potatoes with thyme and 1 Tbsp. extra virgin olive oil. Season with salt and cracked black pepper. Place the potatoes in an oven-proof saute/fry pan. Roast the potatoes for 20 min or possibly till golden brown-brown. Remove the potatoes from the oven and turn into a mixing bowl.
- Place the saute/fry pan on the stove. Over medium-high heat, deglaze the pan with the veal stock. Reduce the stock by half, about 8 min. Set the veal reduction aside and keep hot.
- In a warm saute/fry pan, render the bacon till crispy, stirring occasionally, about 8 min. Stir in the shallots, garlic, and walnuts. Saute/fry for 2 min. Remove from the heat. In a mixing bowl, toss the potatoes with the bacon mix. Set the potatoes aside in a hot place.
- On the side of each filet make a 2-inch slit forming a pocket. Stuff each pocket with 2 Tbsp. of the cheese. Season the filets with salt and cracked black pepper. In oven-proof saute/fry pan, add in the extra virgin olive oil. When the oil is warm, sear the filets for 2 min on each side. Place the pan in the oven and roast the filets for 6 to 7 min for medium-rare. Remove the filets from the pan and set aside.
- Place the saute/fry pan on the stove. Over medium-high heat, deglaze the pan with the port wine. Reduce the wine by half, about 5 min. 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 warm oil till golden brown-brown, about 2 min. 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.
- Comments: Thr original recipe title as listed is "Pan-Roasted Filet Mignon Stuffed With English Stilton Served With Potato Walnut Confit And Port Wine Reduction".
