Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings
INGREDIENTS
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1 1/2 pounds small red potatoes, scrubbed and cut lengthwise into 8 wedges each
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1 tablespoon extra-virgin olive oil
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1 teaspoon dried thyme
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1/2 teaspoon coarse salt
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1/4 teaspoon freshly ground black pepper
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3 ounces bacon, chopped
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1/2 cup walnut pieces
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2 tablespoons chopped shallots
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1 teaspoon chopped garlic
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1/2 cup ruby port
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1 cup Reduced Beef Stock
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1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
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4 (8-ounce) filet mignon steaks
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2 teaspoons coarse salt
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2 teaspoons freshly ground black pepper
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2 tablespoons unsalted butter
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2 tablespoons olive oil
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1 cup crumbled Stilton or other blue cheese
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Fried Shallot Rings
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1 tablespoon chopped fresh flat-leaf parsley
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