Title: Pan-roasted filet mignon stuffed with english stilton
 Categories: E.
      Yield: 4 Servings
 
 
  :      1 pound red bliss potatoes, quartered
  :      Cracked black pepper
  :      Salt
  :      1 tablespoon dried thyme
  :      2 tablespoons olive oil
  :      1 cup veal stock
  :      3 ounces bacon, chopped
  :      1 cup veal stock
  :      2 tablespoon chopped shallots
  :      1 teaspoon chopped garlic
  :      1/2 cup walnut pieces
  :      4- 8-ounce filet mignons
  :      1 cup crumbled Stilton cheese
  :      1/2 cup port wine
  :      1 cup vegetable oil
  :      4 whole shallots, cut into 1/4-inch rings
  :      1/4 cup flour
  :      1 tablespoon chopped parsley
  : Preheat the oven to 400 degrees. In a mixing bowl, toss the
  potatoes with thyme and 1 tablespoon olive oil. Season with salt and
  cracked black pepper. Place the potatoes in an oven-proof sauté pan.
  Roast the potatoes for 20 minutes or until golden brown. Remove the
  potatoes from the oven and turn into a mixing bowl. Place the sauté
  pan on the stove. Over medium-high heat, deglaze the pan with the
  veal stock. Reduce the stock by half, about 8 minutes. Set the veal
  reduction aside and keep warm. In a hot sauté pan, render the bacon
  until crispy, stirring occasionally, about 8 minutes. Stir in the
  shallots, garlic, and walnuts. Saute for 2 minutes. Remove from the
  heat. In a mixing bowl, toss the potatoes with the bacon mixture. Set
  the potatoes aside in a warm place. On the side of each filet make a
  2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of
  the cheese. Season the filets with salt and cracked black pepper. In
  oven-proof sauté pan, add the olive oil. When the oil is hot, sear
  the filets for 2 minutes on each side. Place the pan in the oven and
  roast the filets for 6 to 7 minutes for medium-rare. Remove from the
  filets from the pan and set aside. Place the sauté pan on the stove.
  Over medium-high heat, deglaze the pan with the port wine. Reduce the
  wine by half, about 5 minutes. Pour the vegetable oil in a sauce pan
  and heat the oil. Dredge the shallots in the flour, coating the
  shallots completely. Fry the shallots in the hot oil until golden
  brown, about 2 minutes. Remove from the oil and drain on a
  paper-lined plate. Season the shallots with salt. To assemble, divide
  the potatoes by four and mound the potatoes in the center of each
  plate. Lay each filet on top of the potatoes. Spoon the veal
  reduction over each filet. Drizzle each plate with the port wine
  reduction. Garnish each plate with the remaining Stilton cheese,
  fried shallots and parsley.
  
  Yield: 4 main-course servings