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Filet Mignon with Blue Cheese Crust and Port Reduction

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbCarnivore 🥩Comfort-FoodAnabolic Diet

Filet Mignon with Blue Cheese Crust and Port Reduction pairs buttery-tender steaks with a tangy, creamy blue cheese topping that bakes into a crisp panko finish. A silky port wine sauce adds sweetness and depth, balancing the richness of the beef. Ideal for a special dinner or intimate gathering when you want restaurant-level flavor at home.

  • Prep10 mins
  • Cook25 mins
  • Serves4
  • DifficultyMedium
Filet Mignon with Blue Cheese Crust and Port Reduction
  1. 1

    Melt butter in a skillet over medium heat. Add the onion, garlic, and thyme. Cook, stirring constantly, until the onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be prepared ahead and reheated.

  2. 2

    Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear the steaks quickly on both sides until browned, then place the entire pan in the oven.

  3. 3

    Roast the steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time so the steaks finish just below your preferred doneness if medium is not what you want. Remove from the oven and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.

  4. 4

    Preheat the oven's broiler. Place the steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.