About this recipe:Worth the effort! Tender and flavourful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
80g minced onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
175ml beef stock
125ml port wine
1 tablespoon vegetable oil
4 fillet steaks (2cm thick)
100g crumbled Stilton or blue cheese
4 tablespoons dried breadcrumbs
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:25min › Extra time:15min › Ready in:50min
Melt butter in a frying pan over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef stock, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to the boil, and cook until the mixture has reduced to about 125ml. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 180 C / Gas mark 4. Heat oil in a cast-iron or other oven-safe frying pan over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 65 C. You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking tray. Stir together the breadcrumbs and Stilton. Top each steak with a layer of this mixture.
Preheat the oven's grill. Place steaks under the preheated grill 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.
I followed the recipe but felt the cooking times were wrong. After searing (less than a minute) I put it in the oven fan 160. For medium I would do it for 7-8 minutes, then grill the topping and only let it rest for 7-8 minutes. My steaks were closer to 3-3.5 cm thick, I had it in the oven at 165 for 15 and let it rest for ten and it was over done (well done) but still beautiful! Try to get the best quality meat you can afford preferably from a proper butchers. Also it is a good idea to strain (push through sieve with a spoon) the port reduction for a smoother finish. - 14 Feb 2011
This recipe is out of this world! This is the first time I've ever had fillet steak never mind cooked it myself. I took jemmabigb's advice and served it on a bed of spring onion mash. mmm, I only finished the meal 30 mins ago and already planning on having it again! - 14 Feb 2011