A pureed vegetable soup can make an elegant dinner party’s first course, or it can serve as a light meal on its own with salad and bread.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- ½ cup minced white onion
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- ¾ cup low-sodium beef broth
- ½ cup port wine
- 1 tablespoon vegetable oil
- 4 filet mignon steaks (1 1/2 inch thick)
- ¾ cup crumbled blue cheese
- ¼ cup panko bread crumbs
Instructions
- 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 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 463 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This was on of the first dishes I made for my husband and we both loved it!
Excellent recipe. Made it for Valentine’s Day. Husband said it was the best meal he’s had in years. Thank you!
This was an absolutely delicious recipe. My entire family ate why last morsel and they wanted more…this was two days ago and guess what’s for dinner tonight?! Lol this is definitely something we will be making more of! Perfection!!
So mouth watering! Best steak dish ever. My husband said this is high end restaurant quality.
I followed another person’s advice and cooked the onions separately. I used a mixture of garlic, onions, thyme, and shallots and caramelized them. In a separate pan, I cooked the sauce down. I used port and beef bone broth concentrate. This left the sauce incredibly thick and flavorful. The steak I made the same, except I salted, peppered, and rubbed garlic on the meat 30 minutes before cooking. I plated the onion mixture first, drizzled the port sauce on top, and placed the steak on top of the onions. Served the meal with garlic mashed potatoes, sharp cheddar biscuits, and a salad with blue cheese dressing.
Fabulous. I used a different cut of steak because it’s what i had available. Excellent!
I made this recipe for Valentines Day. I omitted the port wine sauce but this steak was probably the best I have ever made!
This was really good. I would suggest you go with either the blue cheese topping OR the port wine sauce. I made both and at the end I didn’t want to pour the port wine sauce over my beautiful blue cheese crust on the fillet. Personally, next time I will skip the sauce and just do the cheese crust. I did mine in a cast iron skillet. Seared it quick (1 minute per side) in Canola oil, on gas cook top then slipped in the oven for around 12 minutes. recommend a meat thermometer test at that point. Should be at 125F minimum (the meat will continue to cook while under the broiler). Added the blue cheese topping & then under the broiler for about 2 minutes. Turned out medium rare, tender with a beautiful presentation. served with asparagus & baked baby Dutch potatoes. This will be a permanent addition to our dinner menu collection.
I adapted this to fresh venison cut from tenderloin. I pounded the steaks to about 1in. I salted and peppered them before searing. I cooked to medium which venison benefits from. About 7min. I also added some brined chanterelles and a teaspoon of corn starch dissolved in some of the port to help thicken and provide some gloss. Served over garlic smashed potatoes. Only caution is to get a good brand of bleu. Make crumbles yourself.
This was a home run. Well worth the effort. Served at a dinner party (for 9 people) and everyone said it was the best meal they ever had. I would rank it as good as you’d get at any 5 star restaurant. My husband thought it called for caramelized onions so we ended up adding them on top.. will be making this again and again!
This had superb flavor. I did things a little different though. After melting butter I added instant minced onion, chopped garlic and thyme. Then seared my fillets in the pan. I removed them before adding the beef broth and port. After reducing the sauce, I then returned fillets, reduced heat and covered pan to cook for a little while before placing under broiler with the panko and blue cheese. After resting fillets, I placed on plate and poured the sauce from pan over them.
Just great all around. My meat wound up being over cooked for my taste although I followed the instructions. Usually an overdone steak is a deal breaker for me but the sauce and blue cheese crust were so flavorful and delicious I barely noticed!
What can anyone say other than delicious – every time. Use a good Port.
I’m a pescatarian, so I made this recipe using tuna steaks and it was delish!
It was a tremendous hit with three generations at our table.
This is a simple straightforward recipe that I found on epicurious years ago and just as good as ever
What an impressive meal! Panko and blue cheese make such wonderful topping with perfect flavor and texture. I am a sucker for juicy fatty meats, and also, filet mignon looked too $$pricey$$ to me, so I used ribeye steak instead and it came out great! But I do see how this could be even more impressive, sophisticated, and delicious cuisine with filet mignon. Another change was that I used red wine as I did not have port wine on hand and I am also not a big fan of port wine. Again, the wine sauce came out great, but I am definitely curious to see how different it would be with port wine. I will definitely try the same recipe with filet mignon and port wine for a special occasion next time. Thank you for sharing the recipe!
This recipe is so easy and absolutely delicious! I have made it for birthday celebrations and other special occasions and always is impressive.
PERFEC+ION!
Five stars across the board. Simplicity. Flavor. Style. Added some taters, my favorite veggies & and some hot rolls. Perfect Saturday dinner for the game.
So delicious, I can’t wait to make it again!