Blue Marble Jack Cheese Filet Mignon with Port Wine Sauce
tbsp of butter
cup of minced white onion
cloves of garlic – minced
tbsp of chopped fresh thyme
cup of low sodium beef broth
cup of port wine
tbsp of vegetable oil
filet minion steaks
cup of crumbled blue marble jack cheese
panko bread crumbs
How to Make Blue Marble Jack Cheese Filet Mignon with Port Wine Sauce
- In a skillet melt butter over medium heat. add onion, garlic, and thyme and cook it constantly till you see the onion become more tender. Add in the beef broth to the mixture and after a while of stirring, making sure the onion has been properly included, add the port wine. Bring the mixture to a boil and then cook till the mixture has been reduced to ½ cup. Take the mixture of the stove and then set aside. You can also make this mixture at night and then reheat it when needed.
- Pre heat the oven to 350o
- In a cast-iron heat oil over high heat. add the steaks to it and sear them till both the sides are brown. Then place the entire pan over the oven.
- In the oven roast the steaks for 15 minutes till they are medium rare, if you can then check the internal temperature with a cooking thermometer and which should be 145 degrees Fahrenheit. You may also add more cooking time if you do not prefer a medium rare steak. Remove the steak from the oven and place it on a baking sheet. Then add to the steaks the panko crumbs and Blue Marble Jack Cheese. Then top the steak with a layer of this mixture.
- Preheat the oven’s broiler.
- Place the steaks under the preheated broiler till the cheese toppings have become brown and bubbly, for 3 to 4 minutes. Remove the steak from the oven and let it stand for 15 minutes before you serve it.
- You can then serve the dish with port wine sauce.
Blue cheese had been discovered by accident, when they had been left in the caves for far too long and developed mold. Someone decided to taste it and discovered that it was delicious and should be used in cuisines.