Blue Cheese Crusted Filet Mignon with Port Wine Sauce

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This was the perfect Valentine dinner for my sweetheart! The combination of the potatoes, filet Mignon and asparagus was meant to be! If you try one of these, please go ahead and try all three. It would be a sin not to!

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE

Melt in a skillet over medium heat:
1 tablespoon butter
Add:
1/2 white onion, chopped
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Cook, stirring constantly, until onion is tender. Stir in:
3/4 cup low-sodium beef broth
Scrap any onion bits off bottom of pan, then stir in:
1/2 cup port wine [I used a "red cooking wine" and still got wonderful results]
Bring to a boil, and cook until mixture has reduced to about 1/2 cup. Set aside.

Preheat oven to 350 degrees F.

Heat in a cast-iron skillet over high-heat:
1 tablespoon vegtable oil
Sear quickly on both sides until brown:
4 filet mignon steaks (1 1/2 inch thick)
Place whole skillet into the oven.

Roast steaks in the oven for about 15 minutes for medium rare. [I like mine a little more done, and kept it in 20 minutes, and it was medium] Remove from oven, and place on baking sheet.

Stir together:
3/4 cup crumbled blue cheese [I don't really like blue cheese, but this was so amazing, I couldn't tell it was!]
1/4 cup panko bread crumbs.
Top each steak with a layer of this mixture.

Preheat oven's broiler. Place steaks under preheated broiler 3 to 4 minutes, until cheese topping is browned and bubbly [mine never got to the bubbly part, but it was brown and I didn't want it burning] Remove from oven, and let stand 15 minutes before serving.

Serve on top of "Red garlic mashed potatoes" and spoon port wine sauce over top.

RED GARLIC MASHED POTATOES

8 medium red potatoes, cubed
2 teaspoons garlic, minced
1/2 cup butter (1 stick)
1/4 cup half-and-half cream
2 tablespoons white sugar [do NOT leave out]
Dash of garlic powder
Dash of salt and pepper

Boil potatoes in large pot until tender. Drain. Add butter [I used my stand mixer for this], then half-and-half and remaining ingredients. Serve warm.