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Pan-Roasted Filet Mignons With Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, And Shallot Rings

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Pan-Roasted Filet Mignons With Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, And Shallot Rings

Ingredients

  • 1 1/2 pounds small red potatoes, scrubbed and cut lengthwise into 8 wedges each
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces bacon, chopped
  • 1/2 cup walnut pieces
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • 1/2 cup ruby port
  • 1 cup reduced beef stock
  • 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
  • 4 (8-ounce) filet mignon steaks
  • 2 teaspoons coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup crumbled stilton or other blue cheese
  • fried shallot rings
  • 1 tablespoon chopped fresh flat-leaf parsley
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Published 2014-09-09 15:33:35 (2 years ago).

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