Recipe - Pan-Roasted Chanterelle Gorgonzola Chicken Breast

1 pound Red bliss potatoes;
quartered
Cracked black pepper; to
taste
Salt; to taste
1 tablespoon Dried thyme
2 tablespoon Olive oil
1 cup Veal stock
3 ounce Bacon; chopped
1 cup Veal stock
2 tablespoon Chopped shallots
1 teaspoon Chopped garlic
One half cup Walnut pieces
4 Filet mignons ; (8 ounce ea)
1 cup Crumbled Stilton cheese
One half cup Port wine
1 cup Vegetable oil
4 Shallots; cut 1/4” rings
One fourth cup Flour
1 tablespoon Chopped parsley

Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with
thyme and 1 tablespoon olive oil. Season with salt and cracked black
pepper. Place the potatoes in an ovenproof saute pan. Roast the potatoes
for 20 minutes or until goldenbrown. Remove the potatoes from the oven and
turn into a mixing bowl. Place the saute pan on the stove. Over mediumhigh
heat, deglaze the pan with the veal stock. Reduce the stock by half, about
8 minutes. Set the veal reduction aside and keep warm. In a hot saute pan,
render the bacon until crispy, stirring occasionally, about 8 minutes. Stir
in the shallots, garlic, and walnuts. Saute for 2 minutes. Remove from the
heat. In a mixing bowl, toss the potatoes with the bacon mixture. Set the
potatoes aside in a warm place. On the side of each filet make a 2inch
slit forming a pocket. Stuff each pocket with 2 tablespoons of the cheese.
Season the filets with salt and cracked black pepper. In ovenproof saute
pan, add the olive oil. When the oil is hot, sear the filets for 2 minutes
on each side. Place the pan in the oven and roast the filets for 6 to 7
minutes for mediumrare. Remove the filets from the pan and set aside.
Place the saute pan on the stove. Over mediumhigh heat, deglaze the pan
with the port wine. Reduce the wine by half, about 5 minutes. Pour the
vegetable oil in a sauce pan and heat the oil. Dredge the shallots in the
flour, coating the shallots completely. Fry the shallots in the hot oil
until goldenbrown, about 2 minutes. Remove from the oil and drain on a
paperlined plate. Season the shallots with salt. To assemble, divide the
potatoes by four and mound the potatoes in the center of each plate. Lay
each filet on top of the potatoes. Spoon the veal reduction over each
filet. Drizzle each plate with the port wine reduction. Garnish each plate
with the remaining Stilton cheese, fried shallots and parsley. This recipe
yields 4 maincourse