The Word Savory Doesn't Even Begin to Cover It!

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Fork tender filet, sauced lightly with a deep, rich port wine sauce served with a Stilton flan just to shake things up a bit!

Filet of Beef with Port Wine Sauce 

and Stilton Flan

Serves 2

Stilton Flan serves 6

Ingredients

Stilton Flan

2 large eggs, 2 yolks, beaten

2 cups of half and half

pinch of nutmeg

salt and pepper to taste

1 cup Stilton cheese, crumbled (around ½ lb.)

6 small ramekins

Filet

2 filet mignons

Salt (ideally smoked salt) and freshly ground pepper

1 tbsp oil

3 tbsp butter

1 tbsp shallots, diced

1 clove garlic, minced

1/8 tsp dry mustard

pinch of cayenne

2 tbsp port  (Ruby Port or Madeira)

1/3 cup demi-glace (or 2 cup of beef stock reduced to a thick glaze)

¼ c mushroom liquor** reduced to 1 tbsp (optional)

1 sprig marjoram or thyme

Preparation

Stilton Flan

Whisk the whole eggs together first. On a medium heat, warm  the cream, add the Stilton and heat till melted and blended in. Remove from the heat to cool to a warm temperature and add the eggs stirring as you do.

Taste for salt, Stilton is salty and you probably won’t need it Gradually whisk in the yolks into the mixture . Pour into buttered ramekins. Prepare a water bath using boiling water.  Using a cake or high sided roasting pan, place the ramekins carefully into the pan and fill the water up to about 2/3rd’s the way up the ramekins. Bake 350º for 30 minutes or until toothpick comes out clean. After a few minutes, carefully use a knife to loosen the edges around the flan. I prefer to unmold the ramekins directly onto the dinner plate to avoid any  unsightly complications.

Filets

Bring the filets to room temperature and season them all over with salt and pepper then sear with oil at medium high.

Add 1 tablespoon of the butter and marjoram or thyme and reduce the heat to medium-low. Baste the steaks with butter while they cook. Cook for 5-8 minutes for rare. Transfer them to a plate and tent with foil.

In the same pan, add and sauté the shallots and garlic, add the demi glace, mushroom reduction, mustard, cayenne and the port, and warm.  If using reduced beef stock, add the stock and raise the heat to high and cook until reduced by three-fourths and then add the port.

Strain the sauce into a small sauce pan and add the remaining 2 tablespoons of butter, 1 piece at a time. 

Plating/Presentation

On warmed dinner plates, carefully unmold the flan to one side and place filet next to the flan. Spoon some of the sauce over all.  Garnish with a mixture of artisan greens or torn red leaf lettuces lightly coated in a citrusy vinaigrette.

**Mushroom liquor can be made by using the water added to re-hydrate mushrooms, or the stems and peelings of mushrooms cooked together for ½ an hour and strained. 

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