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
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 20
Steps:
- 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.
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Nia Henderson
[email protected]This was a delicious and elegant dish. The filet mignon was cooked perfectly, and the potato-walnut confit was a unique and flavorful accompaniment. The port wine reduction was rich and decadent, and the Stilton cheese and shallot rings added a nice
Vulivuli Semanivanua
[email protected]Not my favorite.
felix Rejoice
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The filet mignon was cooked perfectly, and the potato-walnut confit was crispy and flavorful. The port wine reduction was rich and decadent, and the Stilton cheese and sha
Dezire Jones
[email protected]Meh.
Dora Oduro
[email protected]Amazing!
rakib raj oviman
[email protected]The filet mignon was delicious, but the potato-walnut confit was a bit too sweet for my taste. The port wine reduction was also a bit too overpowering. However, the Stilton cheese and shallot rings were a nice touch. Overall, it was a good dish, but
mercy ifeanyi
[email protected]This was one of the best meals I've ever had! The filet mignon was cooked to perfection, and the potato-walnut confit was the perfect accompaniment. The port wine reduction was rich and flavorful, and the Stilton cheese and shallot rings added a nice
Sivakumar Piraveen
[email protected]Not bad, but not great. The filet mignon was a bit overcooked, and the potato-walnut confit was bland. The port wine reduction was tasty, but the Stilton cheese and shallot rings were overpowering. Overall, it was an okay dish, but not one that I wou
Mussarat Khan
[email protected]Amazing dish! The filet mignon was tender and juicy, and the potato-walnut confit was crispy and flavorful. The port wine reduction was rich and decadent, and the Stilton cheese and shallot rings added a nice touch of sharpness and texture. This is d
Taneevr Malik
[email protected]The pan-roasted filet mignon was cooked beautifully, but the potato-walnut confit was a bit too oily for my taste. However, the port wine reduction was delicious and the Stilton cheese and shallot rings added a nice touch. Overall, it was a good dish
Ogban Owali
[email protected]This recipe was an absolute delight! The filet mignon was cooked to perfection and the potato-walnut confit was a unique and flavorful accompaniment. The port wine reduction added a touch of elegance, while the Stilton cheese and shallot rings provid