I have been making this Pan Roasted Filet Mignon Stuffed with English Stilton and Walnuts from Emeril’s TV Dinners: Kickin’ It Up a Notch with Recipes from Emeril Live and Essence of Emeril for many years. It’s a Christmas Eve favorite! Also perfect for New Year’s Eve. I like to serve this with a nice spring mix salad with roased pears and blue cheese and roasted asparagus. The meal comes together very fast, but looks like you spent hours in the kitchen allowing you to spend time with your family and friends.
1 pound new or small red potatoes, quartered
1 tablespoon dried thyme
2 tablespoons olive oil
Salt and cracked black peppercorns to taste
1 cup Veal Reduction (I use beef stock)
3 ounces sliced bacon, chopped
2 tablespoons chopped shallots
1 teaspoon chopped garlic
1/2 cup walnut pieces
4 filet mignons (about 8 ounces each)
Freshly ground black pepper to taste
1 cup crumbled Stilton cheese
1/2 cup port wine
1 cup vegetable oil
4 shallots, thinly sliced and separated into rings
1/4 cup bleached all-purpose flour
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 400?F.
In a medium-size mixing bowl, toss the potatoes with the thyme and 1 tablespoon of the olive oil. Season with salt and cracked peppercorns. Put the potatoes in a large ovenproof sautÈ pan. Roast until golden brown, about 20 minutes. Remove from the oven and transfer back to the mixing bowl.
Place the sautÈ pan over medium-high heat, add the veal reduction, and deglaze the pan, scraping the bottom to get any browned bits. Reduce the heat to medium and cook for 1 minute. Set aside and keep warm.
In a medium-size sautÈ pan over medium heat, fry the bacon until crispy, stirring occasionally, about 8 minutes. Add the chopped shallots, garlic, and walnuts and cook, stirring, for 2 minutes. Remove from the heat.
In the mixing bowl, toss the potatoes with the bacon mixture. Ser aside and keep warm.
Using a sharp knife, cut a pocket about 2 inches long along the side of each filet. Season the inside of the pocket with salt and pepper. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with salt and more cracked pepper.
Heat the remaining tablespoon olive oil in a large ovenproof sautÈ pan over medium-high heat. Sear the filets for 2 minutes on each side. Transfer the pan to the oven and roast for 6 to 8 minutes for medium-rare, 130? to 140?F; 10 minutes for medium, 145? to 150?F; and 12 minutes for well done, 155? to 165?F. Remove the filets form the pan, set aside and keep warm.
Return the sautÈ pan to the stove over medium-high heat. Add the port and deglaze the pan, scraping the browned bits of the bottom. Reduce the wine by half, cooking about 5 minutes.
Pour the vegetable oil into a deep, heavy saucepan and heat to 360?F. Season the shallot rings with salt and pepper. Put the flour in a shallow bowl and season with salt and pepper. Dredge the shallot rings in the flour and coat evenly, tapping off any excess. Fry them until golden brown, about 2 minutes. Drain on paper towels, then season with salt.
To serve, divide the potatoes into 4 equal portions and mound in the center of each plate. Lay a filet on top of the potatoes. Spoon the veal reduction over each filet. Drizzle each plate with the port wine reduction. Garnish with the remaining 1/2 cup Stilton cheese, the fried shallots, and the parsley.
Yield: 4 servings