Recipe - Pan-Roasted Filet Mignon Stuffed With English Stilton

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 servings.

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "johndavid@prodigy.net"
johndavid@prodigy.net on Mar 19, 1998