PAN-ROASTED FILET MIGNON STUFFED WITH STILTON CHEESE With A Port Reduction And Lemon Dill Beurre Blanc
1 1/2 cups low sodium beef broth
1 cup chicken broth
1 shallot, chopped
4 filet mignon steaks (1 1/4 inches thick)
8 T. crumbed Stilton cheese
2 T. olive oil
1/2 cup tawny port
3 T. unsalted butter
1 cup chicken broth
1 shallot, chopped
4 filet mignon steaks (1 1/4 inches thick)
8 T. crumbed Stilton cheese
2 T. olive oil
1/2 cup tawny port
3 T. unsalted butter
*
Directions:
1. Place chicken broth, beef broth and shallots in a medium saucepan and bring to
a boil. Continue cooking down until only 1 cup remains, about 15 minutes. Strain
liquid into a measuring cup and set aside.
2. Cut a pocket in one side of each steak and stuff 2 tablespoons Stilton cheese in each, pinching the meat to seal as best as you can. Season steaks well with salt and pepper.
3. Preheat oven to 400 degrees. Heat oil in a medium skillet over medium high heat until very hot. Add steaks and cook 4 minutes per side. Transfer steaks to a baking sheet and roast in the oven for 8 to 10 minutes for medium rare to medium.
3. When steaks are roasting add the port to the skillet and boil down by half, scraping up any browned bits from the bottom of the pan port is half cooked down. Add the broth reduction and bring to a boil. Cook down by half again. Swirl in the butter and serve spooned over the steaks.
Tip: It’s ok to skip the Stilton cheese and simply make the steak. You might also like to thicken the sauce by mashing some flour into part of the butter and whisking it in and letting it boil to thicken. Finish with remaining butter just before serving.
2. Cut a pocket in one side of each steak and stuff 2 tablespoons Stilton cheese in each, pinching the meat to seal as best as you can. Season steaks well with salt and pepper.
3. Preheat oven to 400 degrees. Heat oil in a medium skillet over medium high heat until very hot. Add steaks and cook 4 minutes per side. Transfer steaks to a baking sheet and roast in the oven for 8 to 10 minutes for medium rare to medium.
3. When steaks are roasting add the port to the skillet and boil down by half, scraping up any browned bits from the bottom of the pan port is half cooked down. Add the broth reduction and bring to a boil. Cook down by half again. Swirl in the butter and serve spooned over the steaks.
Tip: It’s ok to skip the Stilton cheese and simply make the steak. You might also like to thicken the sauce by mashing some flour into part of the butter and whisking it in and letting it boil to thicken. Finish with remaining butter just before serving.
LEMON DILL BEURRE BLANC
1/2 cup dry white wine
2 T. chopped shallots
1 1/2 T. fresh lemon juice
8 T. chilled unsalted butter, cut into 6 pieces
2 tsp. minced fresh dill
Place wine, shallots and lemon juice in a medium saucepan and bring to a boil over high heat. Boil until mixture is reduced to 3 T.of liquid plus the shallots, about 4 minutes. Reduce heat to low and add butter, one piece at a time, whisking until melted before adding next.
Do not allow sauce to boil, removing from heat and whisking vigorously if sauce becomes too hot. Remove from heat and stir in dill. Season to taste with salt and pepper. Serves 4.
1/2 cup dry white wine
2 T. chopped shallots
1 1/2 T. fresh lemon juice
8 T. chilled unsalted butter, cut into 6 pieces
2 tsp. minced fresh dill
*
Ingredients:Place wine, shallots and lemon juice in a medium saucepan and bring to a boil over high heat. Boil until mixture is reduced to 3 T.of liquid plus the shallots, about 4 minutes. Reduce heat to low and add butter, one piece at a time, whisking until melted before adding next.
Do not allow sauce to boil, removing from heat and whisking vigorously if sauce becomes too hot. Remove from heat and stir in dill. Season to taste with salt and pepper. Serves 4.
No comments:
Post a Comment