Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Indulge in pure culinary luxury with this Blue Cheese Crusted Filet Mignon with Port Wine Sauce, a show-stopping recipe that’s perfect for date nights or special occasions. Tender filet mignon steaks are seared to perfection, then topped with a rich, buttery crust of crumbled blue cheese and crispy panko breadcrumbs. The dish is elegantly completed with a silky port wine sauce, infused with the deep flavors of shallots, garlic, and fresh thyme, making every bite unforgettable. This recipe not only marries bold flavors but also features a straightforward process—searing, baking, and easy sauce reduction—that's achievable for home chefs. Serve these melt-in-your-mouth steaks with a generous drizzle of the luscious sauce for an elevated dining experience right in your own home. Perfectly balanced and sure to impress, this dish is the ultimate combination of simplicity and sophistication.
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Recipe Information
Ingredients
- 2 pieces Filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Blue cheese, crumbled
- 0.25 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter, softened
- 1 cup Port wine
- 0.25 cup Beef stock
- 1 large Shallot, finely minced
- 1 clove Garlic, minced
- 2 pieces Thyme, fresh sprigs
- 1 teaspoon Cornstarch (optional, for thickening)
- 1 tablespoon Water (if using cornstarch)
Instructions
Preheat your oven to 400°F (200°C).
Season both sides of the filet mignon steaks with salt and black pepper.
Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add the olive oil and sear the steaks for 2 minutes on each side until golden brown. Set the steaks aside on a plate.
In a small bowl, mix blue cheese, panko breadcrumbs, and softened butter until it forms a crumbly paste.
Top each steak with the blue cheese mixture, pressing gently to adhere. Set the steaks aside temporarily.
Start the port wine sauce by keeping the same skillet on medium heat. Add the minced shallot and garlic, sautéing until softened, about 1-2 minutes.
Pour in the port wine, beef stock, and add the thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes until reduced by half.
Optional: If you prefer a thicker sauce, mix the cornstarch and water to create a slurry, then whisk it into the sauce and cook for 1-2 minutes until thickened.
Return the prepared steaks to the oven-safe skillet. Transfer the skillet to the preheated oven and bake for 6-8 minutes for medium-rare, or adjust based on your desired doneness.
Remove the steaks from the oven and let them rest for 5 minutes.
Strain the port wine sauce through a fine mesh strainer to remove solids, discarding the thyme sprigs and any other solids.
Plate the steaks and spoon the port wine sauce generously over each piece. Serve immediately and enjoy your gourmet dish!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 9.7 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
