BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Melt in a skillet over medium heat:
1 tablespoon butter
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.
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.