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
PORT AND BLUE CHEESE
Provided by Food Network
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves, cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until they are fork tender. Remove the pears and boil the poaching liquid until it has reduced to a syrupy glaze. Stuff the pears with the cheese.
- Pour 3 tablespoons of glaze on each plate and tilt the plate to form an abstract design. Place one pear, stem end up, on each plate. Garnish with mint sprigs.
- Suggested drink: Port
BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE
Categories Beef Cheese Broil Sauté Blue Cheese Steak Red Wine Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
- Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
- Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
- Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
- *Available at Asian markets and in the Asian section of some supermarkets.
PORT WINE REDUCTION
Make and share this Port Wine Reduction recipe from Food.com.
Provided by Terry Caldwell1
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
- Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
- Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
- Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
- Enjoy.
Nutrition Facts : Calories 275.4, Fat 14.2, SaturatedFat 8.9, Cholesterol 36.6, Sodium 900.7, Carbohydrate 14.5, Fiber 0.9, Sugar 7.3, Protein 2.4
PORT WINE REDUCTION
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.
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
More about "blue cheese foam with port wine reduction food"
PORT WINE SOAKED BLUE CHEESE - RICARDO
From ricardocuisine.com
BLUE-CHEESE FOAM RECIPE - RICHARD BLAIS | FOOD & WINE
From foodandwine.com
AMUSE-BOUCHE: LITTLE BITES OF DELIGHT BEFORE THE MEAL BEGINS: A ...
From amazon.ca
Reviews 116Format HardcoverAuthor Rick Tramonto, Mary Goodbody, Tim Turner
PERFECT PAIRING WITH PORT #WINEPW | FOODWINECLICK
From foodwineclick.com
FOAM CáIS GHORM LE LAGHDú FíON PORT - RECIPES - 2022
From ga.acutabovefabrics.com
PORT & FOOD PAIRING - (WITH REASONS!) - DRINK & PAIR
From drinkandpair.com
RECIPES FROM AMUSE-BOUCHE | LEITE'S CULINARIA
From leitesculinaria.com
WINE PAIRING BLUE CHEESE COMBINATIONS AND ADVICE | FOOD FOR NET
From foodfornet.com
PORT, CHEESE, AND DESSERT PAIRING – THE MASTER CLASS
From gentlemansgazette.com
BEST PORT WINE AND BLUE CHEESE PAIRINGS MADE NEW AGAIN - PUNCH
From punchdrink.com
HERBED FILLET WITH RED WINE REDUCTION RECIPE | FOOD NETWORK
BLUE CHEESE PAIRINGS | WINE ENTHUSIAST
From winemag.com
WHERE CAN I BUY WINE AND CHEESE DRESSING - WINEPROCLUB.COM
From wineproclub.com
BLUE CHEESE ENCRUSTED FILET MIGNON, GARLIC AND PORT WINE REDUCTION …
From reddit.com
BLUE CHEESE FOAM WITH PORT WINE REDUCTION RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPUMă DE BRâNZă ALBASTRă CU REDUCERE DE VIN DE PORT
From ro.acutabovefabrics.com
CHEESE AND PORT MATCHING GUIDE - DECANTER
From decanter.com
APPETIZER RECIPE: BLUE CHEESE FOAM WITH D’ANJOU PEAR
From mercurynews.com
BLUE CHEESE FOAM WITH PORT WINE REDUCTION | RECIPE | FOOD …
From pinterest.co.uk
FILET MIGNON WITH VIOLETA PORT & BLUE CHEESE REDUCTION | FOOD …
From foodandwinesafari.com
BLUE CHEESE FOAM FOOD AND WINE - VISIT A WINERY
From visitawinery.org
BLUE CHEESE FOAM PORT WINE REDUCTION | VISIT A WINERY
From visitawinery.org
FOODDY FOODFEST: CHEESE FOAM
From sambelmentah.blogspot.com
PORT WINE PAIRING: 10 BEST SAVORY AND SWEET MATCHES
From unravelingwine.com
FILET MIGNON WITH PORT WINE REDUCTION RECIPES ALL YOU …
From stevehacks.com
WHAT WINE GOES WITH BLUE CHEESE FOAM WITH PORT WINE REDUCTION …
From delipair.com
FILET MIGNON WITH PORT WINE & BLUE CHEESE
From pasoportwine.com
BLUE CHEESE FOAM WITH PORT WINE REDUCTION RECIPES
From tfrecipes.com
THE BEST PORT WINE AND CHEESE PAIRINGS | WISCONSIN CHEESE
From wisconsincheese.com
BLUE CHEESE & WINE PAIRING - ROQUEFORT, STILTON, GORGONZOLA
From drinkandpair.com
PORT WINE PRUNES WITH BLUE CHEESE – WESTROSA
From westrosa.com
BLUE CHEESE FOAM WITH PORT WINE REDUCTION – RECIPES NETWORK
From recipenet.org
PORT WINE REDUCTION FOR PORK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RACK OF LAMB IN PORT WINE REDUCTION W/ BLUE CHEESE - FORUMS
From forums.egullet.org
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