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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

Source: The Martha Stewart Show, October 2010
Servings

Ingredients

For the Potato-Walnut Confit

For the Port Wine Reduction

For the Filet Mignons

Directions

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