BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
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 degrees F (175 degrees C). 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 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the 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 topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
BLUE CHEESE FOAM WITH PORT WINE REDUCTION
I was inspired to make this as a spin on a salad I used to make at my restaurant Brasserie T with blue cheese, grapes and spicy pecans. It was one of the most popular dishes we served, and you'll find the salad in my first book, "American Brasserie". When I started making foams, I found blue cheese foam to be light, intensely flavored, and yet not as rich and heavy as straight blue cheese. The port reduction works nicely and makes this foam fun to serve. Always use a good port -- medium to high-end -- for a reduction. If you wouldn't drink it, don't cook with it. Here I use dry port, but if you have only sweet port, use it.
Provided by Food Network
Categories appetizer
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
- Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
- Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
- Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
- To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
This is a flavorful and tasty presentation of a very tender cut of beef. We made it for a birthday dinner and it was memorable. From Allrecipes.
Provided by CaliforniaJan
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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 oven to 350°F 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 entire pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven. Stir together the bread 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 topping is browned and bubbly, 3 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 233.8, Fat 14.1, SaturatedFat 7.1, Cholesterol 26.6, Sodium 599.2, Carbohydrate 12.3, Fiber 0.8, Sugar 3.7, Protein 7.3
BLUE CHEESE, PORT, AND WALNUT SPREAD
Categories Cheese Nut No-Cook Quick & Easy Blue Cheese Walnut Port Winter Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.
DANISH BLUE CHEESE AND PORT SPREAD
Danish Blue Cheese and Port sound like a great combo. This would be great for a party and will keep in the fridge for up to two weeks. Recipe is from Barbara Kafka's "Party Food".
Provided by Mrs Goodall
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
- Refrigerate, covered, up to 2 weeks.
- Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
- (You may add the nuts right away if you're serving the spread within a few hours).
- Serve with bread, crackers or in pastry tartlets.
More about "port and blue cheese recipes"
PORT WINE SOAKED BLUE CHEESE | RICARDO
From ricardocuisine.com
5/5 (1)Category Appetizers
POACHED PEARS WITH PORT SYRUP AND BLUE CHEESE | EMERILS.COM
From emerils.com
PORT AND BLUE CHEESE BREAD - TASTEDANDAPPROVED.COM
From tastedandapproved.com
PORT WINE CHEDDAR CHEESE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THE BEST PORT WINE CHEESE BALL RECIPE | PASTRY CHEF ONLINE
From pastrychefonline.com
PERFECT PAIRING WITH PORT #WINEPW - FOODWINECLICK
From foodwineclick.com
PORT AND BLUE CHEESE BREAD - TASTEDANDAPPROVED.COM
From tastedandapproved.com
BLUE CHEESE, PORT AND WALNUT BISCOTTI RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEEF TENDERLOIN STEAKS & PORT REDUCTION & BLUE CHEESE RECIPE
From myrecipes.com
FILET MIGNON WITH PORT WINE & BLUE CHEESE
From pasoportwine.com
PAPPARDELLE WITH BRAISED BEEF, PORT WINE AND BLUE CHEESE
From ricardocuisine.com
17 BLUE CHEESE RECIPES YOU NEED TO TRY | FOOD & WINE
From foodandwine.com
OSTRICH WITH PORT AND BLUE CHEESE GLAZE RECIPE | MYRECIPES
From myrecipes.com
PORT AND BLUE CHEESE BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PORT INFUSED BLUE CHEESE – KEVIN DUNDON ONLINE COOKERY COURSES
From kevindundon.com
BLUE CHEESE, WALNUT, AND PORT WINE PâTé - CREATIVE CULINARY
From creative-culinary.com
PORT AND BLUE CHEESE – RECIPES NETWORK
From recipenet.org
PORT AND BLUE CHEESE BREAD - BIGOVEN.COM
From bigoven.com
26 BEST BLUE CHEESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NUTTY BLUE CHEESE SHORTBREAD WITH PORT - SAVOR THE HARVEST
From savortheharvest.com
BLUE CHEESE AND PORT PATE RECIPE | GOOD FOOD
From goodfood.com.au
PEARS WITH PORT AND BLUE CHEESE - BIGOVEN.COM
From bigoven.com
THE BEST PORT WINE AND CHEESE PAIRINGS | WISCONSIN CHEESE
From wisconsincheese.com
ASTRAY RECIPES: PEARS WITH PORT AND BLUE CHEESE
From astray.com
RECIPE: PORT AND BLUE CHEESE BREAD
From mealsteps.com
PORT WINE CHEESE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RECIPES USING PORT WINE CHEESE - THERESCIPES.INFO
From therecipes.info
PORT AND BLUE CHEESE BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BLUE CHEESE, PORT, AND WALNUT SPREAD - CHEESE DIPS AND SPREADS …
From worldrecipes.org
10 BEST PORT WINE CHEESE RECIPES | YUMMLY
From yummly.com
POLENTA WITH PORT-POACHED QUINCE AND BLUE CHEESE RECIPE ... RECIPE
From crecipe.com
BLUE CHEESE, PORT, AND WALNUT SPREAD - ALLRECIPES.COM RECIPE
From crecipe.com
BLUE CHEESE PORT AND WALNUT SPREAD RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPES & RED WINE: PORT AND BLUE CHEESE – AN UNDENIABLE …
From recipesandredwine.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love