Ingredients Jump to Instructions ↓

  1. 6 oz 170g Bacon - chopped

  2. 4 Eight-ounce filet mignons

  3. 1 cup 146g / 5.1oz Crumbled Stilton cheese or Any type of blue-veined cheese

  4. Creole seasoning - to taste

  5. 3 tablespoons 45ml Olive oil

  6. 1 tablespoon 15ml Onion - cut 1/8" thick rings (small)

  7. 1/2 cup 118ml Crystal Hot Sauce

  8. 1/2 cup 31g / 1.1oz Flour

  9. 1 cup 237ml Vegetable oil

  10. 1 cup 237ml Demi-glace

  11. 1 Creamed Potatoes - (see reicpe)

  12. 1/2 cup 118ml Port wine

  13. 1 tablespoon 15ml Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. In a hot saute pan, render the bacon until crispy, stirring occasionally, about 8 minutes.

  2. 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 Creole seasoning.

  3. In oven-proof 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.

  4. Toss the onions with the hot sauce. Season with salt. Dredge the onions in the flour, tapping off any excess. Heat the vegetable oil. Fry the onions until golden brown, about 2 minutes. Remove and drain on paper towels. Season with Creole seasoning.

  5. Remove the filets from the pan and set aside. Place the saute pan on the stove. Over medium-high heat, deglaze the pan with the demi-glace and port wine. Remove from the heat and keep warm. Fold the bacon and bacon fat into the Creamed Potatoes.

  6. To assemble, divide the potatoes by 4 and mound the potatoes in the center of each plate. Lay each filet on top of the potatoes. Spoon the pan sauce over each filet. Garnish each plate with the remaining cheese, fried onions and parsley.

  7. This recipe yields 4 main-course servings.


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