Filet Mignon with Cashel Blue Cheese & Port Wine
Chef John Kinsella, Culinary Educator, Cincinnati State Community College
4 filet steaks, fully trimmed & weighing about 8 ounces each
2 shallots finely chopped
salt & pepper
2.5 oz. sultanas (1/2 cup), soaked overnight in port
6-8 fl. oz. port (2/3 - 1 cup)
4 oz. roasted pine nuts (2/3 cup)
5 tablespoons unsalted butter
1 teaspoon Dijon mustard
2 tablespoons cream
4 oz. Cashel blue cheese (1 cup) or any good creamy blue cheese
1. Brush the steaks with olive oil & cook to your liking in a good thick-based frying pan.
2. Remove from the pan & sprinkle with the shallots. Season with salt & freshly ground black pepper. Cover & keep warm.
3. Using the same pan, add the sultanas and port, stirring to dissolve the caramelized meat juices. Add the pine nuts.
4. Thicken the sauce by shaking knobs of butter into the pan. Add the Dijon mustard, cream, and any juices accumulated from the steak.
5. Top the steaks with the cheese and pop under the grill to brown. Place on warm plates and surround steaks with the sauce.
6. Serve immediately with a crisp green salad.