Pan Roasted Filet Mignon Stuffed With Stilton Cheese Lemon Dill Bleurre Blanc

Phillis Carey’s Recipe of the Week October 19, 2014

PAN-ROASTED FILET MIGNON STUFFED WITH STILTON CHEESE With A Port Reduction And Lemon Dill Beurre Blanc

Ingredients:

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

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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.

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

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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.

Kale Salad 2

Kale Salad 2

INGREDIENTS:

6 oz thick-cut bacon, cut into 1/4-inch dice
1 lb baby blue potatoes, quartered
kosher salt
freshly ground pepper
½ cup chopped walnut
1 boiled egg, chopped fine
¼ cup plus 2 Tbsp extra-virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
pinch of sugar
4 oz stilton cheese, crumbled
1 ½ lb young Bacon,
Blue Potatoes
Kale greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons

DIRECTIONS
Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool.

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.

In a small saucepan, cover the egg with water. Bring to a boil and cook for 12 minutes. Drain the egg and cool under cold running water. Peel the egg and chop.

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the greens, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.    Serves 8