Photo: Blue Cheese Stuffed Filets with Bacon Mashed Potatoes Recipe
Ingredients
- 6 ounces bacon, chopped
- 4 (8-ounce) filet mignons
- 1 cup crumbled Stilton cheese or any type of blue-veined cheese
- Creole seasoning
- 3 tablespoons olive oil
- Creole seasoning
- 1 small onion, cut into 1/8-inch rings
- 1/2 cup Crystal Hot Sauce
- 1/2 cup flour
- 1 cup vegetable oil
- 1 cup demi-glace
- 1/2 cup port wine
- 1 recipe Creamed Potatoes, reicpe follows
- 1/2 cup port wine
- 1 tablespoon chopped fresh parsley leaves
Directions
Preheat the oven to 400 degrees. In a hot saute pan, render the bacon until crispy, stirring occasionally, about 8 minutes. On the side of each filet make a 2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with Creole seasoning. In oven-proof 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 to7 minutes for medium-rare. Toss the onions with the hot sauce. Season with salt. Dredge the onions in the flour, tapping off any excess. Heat the vegetable oil. Fry the onions until golden brown, about 2 minutes. Remove and drain on paper towels. Season with Creole seasoning. Remove the filets from the pan and set aside. Place the saute pan on the stove. Over medium-high heat, deglaze the pan with the demi-glace and port wine. Remove from the heat and keep warm. Fold the bacon and bacon fat into the creamed potatoes. To assemble, divide the potatoes by 4 and mound the potatoes in the center of each plate. Lay each filet on top of the potatoes. Spoon the pan sauce over each filet. Garnish each plate with the remaining cheese, fried onions and parsley.
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By Belesprit269
Long Island, NY
on July 30, 2009
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For such a simple recipe to prepare, the result was impressive...a filet dripping with decadence atop an alluring dollop of bacon-mashed...it almost looked too perfect to eat! I paired mine with Catena Cabernet from Argentina. Definitely one to file under Recipes for Special Occasions, though. Eating this way on a regular basis can't be good for the arteries...but once in a while it's good for the soul. (Tip: Since the filet is the centerpiece of this recipe, you should try to get your filet from a butcher that sellls only prime grade meat...you won't regret spending the extra $$$
By vctino_1784646
Attleboro, MA
on December 25, 2007
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This was a very easy recipe to follow and prepare. Excellent taste! I would have preferred more blue cheese - it seemed to melt out of the "pockets" a bit - next time I will make bigger pockets! I also cooked mine a bit longer, as we don't eat rare meat. Kept it in for about 4 minutes longer and it was perfect for medium. Fantastic and will make again - especially for company!
By jamiecross_8252056
Douglas, WY
on September 03, 2007
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Simply fabulous; the ideal dinner for going big with guests/anyone you want to impress. DECADENT; no calorie-watching happening here . . . I couldn't recommend this more highly. Five star!
Read all 15 reviews