Blue Cheese Crusted Filet Mignon with Port Wine Sauce
A rich and elegant filet mignon topped with blue cheese crust and served with a velvety port wine sauce.
Ingredients
- 2 filet mignon steaks (6 oz each)
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 cup crumbled blue cheese
- 1/4 cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- 1 tsp fresh thyme, chopped
- 1 cup port wine
- 1/2 cup beef broth
- 1 shallot, finely chopped
- 1 tbsp balsamic vinegar
- 1 tbsp unsalted butter (for sauce)
- 1 tsp Dijon mustard
Instructions
- Preheat oven: Set oven to 400°F (200°C).
- Prepare the blue cheese crust: In a bowl, mix blue cheese, panko breadcrumbs, melted butter, and thyme.
- Sear the filet mignon: Heat olive oil in a skillet over medium-high heat. Season steaks with salt and pepper, then sear for 2 minutes on each side.
- Add the crust: Place steaks on a baking sheet and top with the blue cheese mixture.
- Bake: Transfer to the oven and bake for 8-10 minutes, or until desired doneness is reached.
- Make the port wine sauce: In the same skillet, sauté shallots over medium heat until softened. Add port wine, beef broth, and balsamic vinegar. Simmer until reduced by half.
- Finish the sauce: Stir in butter and Dijon mustard. Strain the sauce for a smooth texture.
- Serve: Plate the filet mignon and drizzle with port wine sauce.
Notes
- Adjust cooking time based on your preferred doneness.
- Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, and 145°F for medium.