Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens." Also try: Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter
For the Potato-Walnut Confit
- 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
For the Port Wine Reduction
- 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
For the Filet Mignons
- 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
Make the Potato-Walnut Confit: Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Place potatoes, extra-virgin olive oil, thyme, salt, and pepper in a medium bowl; toss to combine. Spread in an even layer on prepared baking sheet and transfer to oven. Roast until potatoes are golden brown, 25 to 30 minutes. Remove from oven and transfer to a large bowl.
Heat a large skillet over medium-high heat. Add bacon and cook, stirring, until it just begins to turn golden, about 2 minutes. Add walnuts and cook, stirring, for 2 minutes. Using a slotted spoon, transfer bacon mixture to bowl with potatoes; cover tightly with plastic wrap to keep warm. Reserve skillet for port wine reduction.
Make the Port Wine Reduction: Add shallots and garlic to reserved skillet and cook, stirring, for 30 seconds. Add port to deglaze and stir, scraping up browned bits in skillets; cook until reduced by half, about 2 minutes. Add beef stock and cook, stirring, until reduced by half, 8 to 9 minutes. Add butter to skillet, 1 piece at a time, whisking until fully melted and combined after each addition. Remove skillet from heat as necessary to prevent sauce from breaking; sauce should be thick enough to coat the back of a spoon. Remove sauce from heat and cover to keep warm.
Make the Filet Mignons: Season filets on both sides with salt and pepper. In a large ovenproof skillet, melt butter with olive oil over high heat. Add filets and cook, turning once, 3 minutes per side. Place 2 tablespoons cheese on top of each filet and transfer skillet to oven. For medium-rare, roast until an instant-read thermometer reaches 140 degrees when inserted into filets, 8 to 10 minutes. Remove from oven.
To serve, divide the potato mixture evenly between four plates; top with filets. Spoon sauce over filets and garnish with remaining 1/2 cup cheese, fried shallot rings, and parsley. Serve immediately.