Prep Time 20 Mins
Other Time 1 Hours
Yield Makes 4 servings
- 1 tablespoon butter
- 1/2 cup minced white onion
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 3/4 cup beef broth
- 1/2 cup Tesoro Del Sol (Temeculas Europa Village) wine.
- 1 tablespoon oil
- 4 filet mignon steaks (1 1/2 inch thick)
- 3/4 cup crumbled blue cheese
- 1/4 cup Italian Panko bread crumbs
- 1 teaspoon salt
- 4 cups water, or as needed to cover
- 3 Med sized baking potatoes
- 1/4 cup butter
- 1/4 cup French onion dip mix.
- 1 teaspoon minced garlic
- 1 tablespoon whole milk
- Pinch of salt and pepper to taste
- Melt butter in a skillet over medium heat.
- Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender.
- Stir in the beef broth, scraping any onion bits from the bottom of the pan.
- Then slowly stir in the Tesoro Del Sol wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup.
- Set aside. I like to make this ahead of time, and then reheat when we are ready to plate the meal.
- Make the potatoes.
- Dissolve 1 teaspoon salt in water in a saucepan and add potatoes.
- Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
- While potatoes are cooking start your meat.
- Heat oil in a oven-safe skillet over high heat. Sear steaks quickly on both sides until brown.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 145 degrees F (63 degrees C).
- Drain and return potatoes to saucepan.
- Mash butter, French onion dip, and garlic into potatoes.
- Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency.
- Season with salt and black pepper.
- Remove stakes from the oven, and place on a baking sheet.
- Stir together the panko crumbs and blue cheese.
- Top each steak with a layer of this mixture. ( I use my ice-cream scoop for this then flatten slightly to fit the stake.
- Preheat the oven’s broiler.
- Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes.
- Remove from the oven, and let stand for at least 15 minutes.
- Begin plating with a large scoop of potatoes in center of plate. You can also place some of the port wine sauce on the plate then the potatoes on top.
- Place stake with crested cheese on top of potatoes.
- Drizzle warm port wine sauce over top and serve.