• Source: Emeril Live EM1A01
• Dish Type: Entree

Pan Roasted Filet Mignon Stuffed with English Stilton Served with Potato Walnut Confit and Port Wine Reduction

Ingredients

• 1 pound red bliss potatoes, quartered
• Cracked black pepper
• Salt
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• 1 cup veal stock
• 3 ounces bacon, chopped
• 1 cup veal stock
• 2 tablespoon chopped shallots
• 1 teaspoon chopped garlic
• 1/2 cup walnut pieces
• 4 8-ounce filet mignons
• 1 cup crumbled Stilton cheese
• 1/2 cup port wine
• 1 cup vegetable oil
• 4 whole shallots, cut into 1/4-inch rings
• 1/4 cup flour
• 1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil. Season with salt and cracked black pepper. Place the potatoes in an ovenproof saute pan. Roast the potatoes for 20 minutes or until golden brown. Remove the potatoes from the oven and turn into a mixing bowl. Place the saute pan on the stove. Over medium-high heat, deglaze the pan with the veal stock. Reduce the stock by half, about 8 minutes. Set the veal reduction aside and keep warm. In a hot saute pan, render the bacon until crispy, stirring occasionally, about 8 minutes. Stir in the shallots, garlic, and walnuts. Saute for 2 minutes. Remove from the heat. In a mixing bowl, toss the potatoes with the bacon mixture.

Set the potatoes aside in a warm place. On the side of each filet make a 2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with salt and cracked black pepper. In ovenproof saute pan, add the olive oil. When the oil is hot, sear the filets for 2 minutes on each side. Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare. Remove from the filets from the pan and set aside. Place the saute pan on the stove. Over medium-high heat, deglaze the pan with the port wine. Reduce the wine by half, about 5 minutes. Pour the vegetable oil in a sauce pan and heat the oil. Dredge the shallots in the flour, coating the shallots completely. Fry the shallots in the hot oil until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season the shallots with salt. To assemble, divide the potatoes by four and mound the potatoes in the center of each plate. Lay each filet on top of the potatoes. Spoon the veal reduction over each filet. Drizzle each plate with the port wine reduction. Garnish each plate with the remaining Stilton cheese, fried shallots and parsley.

Yield: 4 main-course servings