Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Recipe View 27 mins Prepare the Port Wine Sauce: In a skillet over medium heat, melt the butter. Add the minced onion, garlic, and thyme. Cook, stirring frequently, until the onion is softened and translucent (about 5-7 minutes). Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Add the port wine. Bring the mixture to a gentle boil, then reduce the heat and simmer until the sauce has reduced to about 1/2 cup and has thickened slightly (about 15-20 minutes). Set aside and keep warm, or prepare ahead and reheat gently before serving.

Recipe View 5 mins Preheat and Sear: Preheat your oven to 350 degrees F (175 degrees C). Heat the vegetable oil in a cast-iron skillet (or any oven-safe skillet) over high heat until it is shimmering. Sear the filet mignon steaks on both sides until a rich brown crust forms (about 2-3 minutes per side).

Recipe View 18 mins Roast and Top: Place the skillet with the seared steaks into the preheated oven. Roast the steaks for approximately 15 minutes for medium-rare, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Adjust the roasting time according to your desired level of doneness. Remove the skillet from the oven and transfer the steaks to a baking sheet.

Recipe View 7 mins Broil: In a small bowl, gently combine the crumbled blue cheese and panko bread crumbs. Divide the mixture evenly among the steaks, pressing lightly to adhere. Preheat your oven's broiler. Place the baking sheet with the steaks under the preheated broiler until the blue cheese topping is melted, browned, and bubbly (about 3-4 minutes). Watch carefully to prevent burning.

Recipe View 29 mins Rest and Serve: Remove the steaks from the broiler and let them rest for at least 10-15 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Serve the blue cheese crusted filet mignon with the warm port wine sauce spooned over the top.