Pan-Roasted Filet Mignon Stuffed with English Stilton
| Yield: | 4 Servings |
| Categories: | Main Dishes, Beef |
| 1 | lb | Red bliss potatoes; quartered |
| Cracked black pepper; to taste | ||
| Salt; to taste | ||
| 1 | tb | Dried thyme |
| 2 | tb | Olive oil |
| 1 | c | Veal stock |
| 3 | oz | Bacon; chopped |
| 1 | c | Veal stock |
| 2 | tb | Chopped shallots |
| 1 | ts | Chopped garlic |
| 1/2 | c | Walnut pieces |
| 4 | Filet mignons -; (8 oz ea) | |
| 1 | c | Crumbled Stilton cheese |
| 1/2 | c | Port wine |
| 1 | c | Vegetable oil |
| 4 | Shallots; cut 1/4? rings | |
| 1/4 | c | Flour |
| 1 | tb | Chopped parsley |
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