Blue Cheese–Crusted Filet Mignon with Port Wine Reduction

Steps

1. Step 1

   Take the steaks out of the fridge, pat them very dry with paper towels, and season all over with the kosher salt and pepper. Let them sit at room temperature while you make the sauce.

   30 min, hands-off

   • 4 filet mignon steaks, 6 oz each and about 1 1/2 inches thick
   • 1 1/2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Melt 1 tbsp butter in a small saucepan over medium heat. Add the shallots and cook, stirring, until soft and translucent, about 3 minutes. Don't let them brown.

   3 min

   • 1 tbsp unsalted butter
   • 2 shallots
3. Step 3

   Pour in the port and add the thyme sprig. Turn the heat to medium-high and simmer until the port has reduced by about half and looks syrupy, 8 to 10 minutes.

   10 min

   • 1 1/2 cups ruby port
   • 1 sprig fresh thyme
4. Step 4

   Add the beef stock and keep simmering until the sauce has reduced to about 3/4 cup and coats the back of a spoon, 12 to 15 minutes. Fish out the thyme sprig and set the pan aside off the heat.

   15 min

   • 1 1/2 cups beef stock
5. Step 5

   In a small bowl, stir together the blue cheese, panko, melted butter, chives and 1/4 tsp pepper until it clumps together like wet sand. Set aside. Move an oven rack to about 6 inches below the broiler and turn the broiler to high.

   5 min

   • 4 oz blue cheese (about 1 cup)
   • 1/2 cup panko breadcrumbs
   • 2 tbsp unsalted butter
   • 2 tbsp chives
   • 1/4 tsp black pepper
6. Step 6

   Heat the oil in a large cast iron skillet over medium-high heat until it shimmers and you see the first wisp of smoke. Add the steaks, leaving space between them, and sear without moving for 3 minutes, until a deep brown crust forms. Flip and sear the second side 2 minutes. Use tongs to sear the edges briefly too. The steaks should read about 115°F in the center for medium-rare; they will finish under the broiler.

   6 min

   • 1 tbsp neutral oil, such as canola or grapeseed
7. Step 7

   Turn off the burner. Press the blue cheese mixture firmly onto the top of each steak in an even layer. Slide the skillet under the broiler and broil until the crust is bubbling and golden brown, 2 to 3 minutes. Watch it closely, it goes from golden to burnt fast. For medium-rare the center should read 130°F.

   3 min

8. Step 8

   Transfer the steaks to a plate or board and let them rest 5 to 10 minutes.

   8 min, hands-off

9. Step 9

   While the steaks rest, set the sauce over low heat until warm, then whisk in the cold butter one cube at a time until the sauce is glossy. Don't let it boil. Season with salt to taste. Spoon a pool of sauce onto each plate and set a steak on top.

   4 min

   • 3 tbsp cold unsalted butter
   • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026