- 1 pound new or small red potatoes, quartered
- 1 tablespoon dried thyme
- 2 tablespoons olive oil
- Salt and cracked black peppercorns to taste
- 1 cup Veal Reduction
- 3 ounces sliced bacon, chopped
- 2 tablespoons chopped shallots
- 1 teaspoon chopped garlic
- 1/2 cup walnut pieces
- 4 filet mignons (about 8 ounces each)
- Freshly ground black pepper to taste
- 1 cup crumbled Stilton cheese
- 1/2 cup port wine
- 1 cup vegetable oil
- 4 shallots, thinly sliced and separated into rings
- 1/4 cup bleached all-purpose flour
- 1 tablespoon chopped fresh parsley leaves
- Preheat the oven to 400?F.
- In a medium-size mixing bowl, toss the potatoes with the thyme and 1 tablespoon of the olive oil. Season with salt and cracked peppercorns. Put the potatoes in a large ovenproof sautÈ pan. Roast until golden brown, about 20 minutes. Remove from the oven and transfer back to the mixing bowl.
- Place the sautÈ pan over medium-high heat, add the veal reduction, and deglaze the pan, scraping the bottom to get any browned bits. Reduce the heat to medium and cook for 1 minute. Set aside and keep warm.
- In a medium-size sautÈ pan over medium heat, fry the bacon until crispy, stirring occasionally, about 8 minutes. Add the chopped shallots, garlic, and walnuts and cook, stirring, for 2 minutes. Remove from the heat.
- In the mixing bowl, toss the potatoes with the bacon mixture. Ser aside and keep warm.
- Using a sharp knife, cut a pocket about 2 inches long along the side of each filet. Season the inside of the pocket with salt and pepper. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with salt and more cracked pepper.
- Heat the remaining tablespoon olive oil in a large ovenproof sautÈ pan over medium-high heat. Sear the filets for 2 minutes on each side. Transfer the pan to the oven and roast for 6 to 8 minutes for medium-rare, 130? to 140?F; 10 minutes for medium, 145? to 150?F; and 12 minutes for well done, 155? to 165?F. Remove the filets form the pan, set aside and keep warm.
- Return the sautÈ pan to the stove over medium-high heat. Add the port and deglaze the pan, scraping the browned bits of the bottom. Reduce the wine by half, cooking about 5 minutes.
- Pour the vegetable oil into a deep, heavy saucepan and heat to 360?F. Season the shallot rings with salt and pepper. Put the flour in a shallow bowl and season with salt and pepper. Dredge the shallot rings in the flour and coat evenly, tapping off any excess. Fry them until golden brown, about 2 minutes. Drain on paper towels, then season with salt.
- To serve, divide the potatoes into 4 equal portions and mound in the center of each plate. Lay a filet on top of the potatoes. Spoon the veal reduction over each filet. Drizzle each plate with the port wine reduction. Garnish with the remaining 1/2 cup Stilton cheese, the fried shallots, and the parsley.
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