Filet mignon is often considered the pinnacle of luxury dining. When combined with a rich blue cheese crust and a decadent port wine sauce, it transforms into a dish that is not only delicious but also visually stunning. This recipe for Blue Cheese Crusted Filet Mignon with Port Wine Sauce is perfect for special occasions or whenever you want to impress your guests with a gourmet meal. The tender, juicy steak paired with the bold flavors of blue cheese and the sweet, complex notes of the port wine sauce creates a harmonious and unforgettable dining experience.
Ingredients for Blue Cheese Crusted Filet Mignon with Port Wine Sauce
For the Filet Mignon:
- 4 filet mignon steaks (6-8 oz each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup blue cheese, crumbled
- 1/4 cup panko breadcrumbs
- 1 tablespoon butter, melted
For the Port Wine Sauce:
- 1 cup port wine
- 1/2 cup beef broth
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
How to Make Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Preparing the Filet Mignon:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Season the Steaks: Generously season both sides of the filet mignon steaks with salt and freshly ground black pepper.
- Sear the Steaks: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the steaks and sear for 2-3 minutes on each side until they develop a nice brown crust.
- Prepare the Blue Cheese Crust: In a small bowl, combine the crumbled blue cheese, panko breadcrumbs, and melted butter. Mix until the ingredients are well combined and the mixture resembles a coarse crumble.
- Crust the Steaks: Remove the skillet from the heat. Evenly distribute the blue cheese mixture on top of each steak, pressing it down gently to adhere.
- Bake the Steaks: Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the steaks reach your desired level of doneness (medium-rare is recommended).
Preparing the Port Wine Sauce:
- Sauté the Shallots and Garlic: In a medium saucepan, melt the butter over medium heat. Add the finely chopped shallot and minced garlic, and sauté until they are soft and fragrant, about 3-4 minutes.
- Deglaze with Port Wine: Pour the port wine into the saucepan, stirring to deglaze the bottom and incorporate any browned bits.
- Add Broth and Herbs: Add the beef broth, fresh thyme, and chopped rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer until it reduces by half, about 15-20 minutes.
- Finish the Sauce: Stir in the balsamic vinegar and season with salt and freshly ground black pepper to taste. Continue to simmer for another 5 minutes until the sauce is thickened and coats the back of a spoon.
- Strain the Sauce (Optional): For a smoother sauce, you can strain it through a fine mesh sieve to remove the shallots and herbs.
Serving the Dish:
- Plate the Steaks: Remove the filet mignon steaks from the oven and let them rest for a few minutes to allow the juices to redistribute.
- Add the Sauce: Spoon the port wine sauce onto each plate, then place the filet mignon steaks on top. Drizzle a little more sauce over the steaks for added flavor.
- Garnish and Serve: Garnish with additional fresh thyme or rosemary if desired, and serve immediately with your favorite side dishes.
About the Main Ingredients
Filet Mignon: Filet mignon is a cut of beef taken from the smaller end of the tenderloin, known for its tenderness and subtle flavor. It is one of the most prized cuts of beef, often served on special occasions.
Blue Cheese: Blue cheese, with its distinctive bold and tangy flavor, adds a luxurious and creamy contrast to the mild flavor of the filet mignon. The crumbled cheese forms a delicious crust when baked.
Port Wine: Port wine is a fortified wine from Portugal, known for its rich, sweet flavor. It adds depth and complexity to the sauce, balancing the savory elements of the dish with its sweetness.
Shallots and Garlic: Shallots and garlic are aromatics that provide a foundational flavor base for the port wine sauce. Their mild sweetness and pungency enhance the overall taste of the sauce.
Thyme and Rosemary: Fresh thyme and rosemary add earthy and aromatic notes to the sauce, complementing the flavors of the beef and the blue cheese crust.
Panko Breadcrumbs: Panko breadcrumbs create a light and crispy texture for the blue cheese crust, adding a delightful crunch to each bite of the filet mignon.
Creating a Blue Cheese Crusted Filet Mignon with Port Wine Sauce is a rewarding culinary experience that results in a restaurant-quality dish at home. The combination of tender steak, bold blue cheese, and a rich, flavorful sauce makes this recipe a true showstopper. Whether you’re celebrating a special occasion or simply indulging in a gourmet meal, this dish is sure to impress. Enjoy!
