Ingredients and Weight:
- 8 (6 oz) Filet Mignon steaks
- 1 cup blue cheese, crumbled
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 cup port wine
- 1/4 cup beef broth
- 2 tablespoons butter, cold and cut into cubes
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 450°F (230°C).
- In a shallow dish, combine the blue cheese, panko breadcrumbs, and parsley.
- Brush the steaks with olive oil.
- Season the steaks with salt and pepper.
- Dredge the steaks in the blue cheese mixture, pressing gently to adhere.
- Heat a large skillet over medium-high heat.
- Sear the steaks for 2-3 minutes per side, or until golden brown.
- Transfer the steaks to a baking sheet.
- In the same skillet, bring the port wine and beef broth to a boil.
- Reduce heat and simmer until reduced by half, about 5 minutes.
- Add the butter cubes one at a time, swirling the pan until the sauce is thickened.
- Remove from heat and season with salt and pepper to taste.
- Pour the sauce over the steaks and bake for 10-12 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Let the steaks rest for 5 minutes before slicing and serving.
Nutritional Information:
- Calories: 500
- Protein: 35g
- Carbohydrates: 25g
- Fat: 20g
Dish Characteristics:
- Tender and juicy filet mignon steaks
- Rich and flavorful blue cheese crust
- Decadent and aromatic port wine sauce
- Perfect for special occasions
User Comments:
- "This dish was absolutely divine! The blue cheese and port wine sauce were a perfect complement to the tender filet mignon."
- "I was blown away by how easy this recipe was to follow. It came out beautifully and tasted even better."
- "My guests raved about this dish. It was a total showstopper and I'm definitely making it again."
Special Precautions and Tips:
- For a more pronounced blue cheese flavor, use a stronger variety.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs.
- Let the steaks rest before slicing to allow the juices to redistribute, resulting in a more tender steak.
