INGREDIENTS

INSTRUCTIONS

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 saute 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 saute 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 saute 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 saute
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 the filets from the pan and set aside.
Place the saute 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. This recipe
yields 4 main-course servings.
Comments: Thr original recipe title as listed is .Pan-Roasted Filet Mignon
Stuffed With English Stilton Served With Potato Walnut Confit And Port Wine
Reduction..
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”