BLUE CHEESE CRUSTED FILET MIGNON W/ PORT WINE SAUCE

BLUE CHEESE CRUSTED FILET MIGNON W/ PORT WINE SAUCE image

Yield 4

Number Of Ingredients 9

Steps:

Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated. Preheat the oven to 350*. Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. Roast steaks in the oven for about 15 min for medium rare-with an internal temp of 145*F. You may adjust this time to allow steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese tipping is browned and bubbly... 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warmed port wine sauce.