Filet Mignon W/Stilton &Port Reduction

• 8 (8 oz) beef tenderloin steaks, tied to 2 in thickness
• 2 tsp coarse salt
• 2 tsp fresh ground pepper
• 2 tbsp. unsalted butter
• 2 tbsp olive oil
• 2 tbsp. chopped shallots
• 1 tsp minced garlic
• 1/2 cup ruby port
• 1 cup reduced sodium beef broth
• 1/2 cup unsalted butter, cut into cubes and chilled
• 8 oz Stilton blue cheese (optional)
• 1 tbsp. chopped flat leaf parsley

1. Preheat oven to 425 deg. Line 15x10x1 inch baking pan with foil, set aside. Season steaks on both side with salt and pepper. In large skillet, heat 2 tablespoons butter with olive oil over medium-high heat. Cook steaks, four at a time until browned on both sides, about 3 minutes per side. Transfer steaks to prepared baking pan. Repeat with remaining steaks. Bake20 to 25 minutes for medium rare doneness (145 deg). Remove from over. Let steaks stand 5 minutes.
2. PORT WINE REDUCTION:
3. Meanwhile, heat the same skillet over medium heat. Add shallots and garlic and stir for 30 seconds. Remove skillet from heat . Add Port to deglaze, stir, scraping up browned bits.
4. return to heat, bring to simmer. Simmer uncovered, until reduced by one half, about 2 minutes. Add beef broth, simmer uncovered until reduced by one half, 8 to 9 minutes. Add butter to skillet, one piece at a time, whisking until incorporated after each addition. remove skillet from heat as necessary to prevent sauce from breaking, sauce should be thick enough to coat the back of a spoon. remove sauce from; cover to keep warm. Serve Steaks with sauce. Crumble Stilton over the steaks. Sprinkle with parsley

beef tenderloin, salt, ground pepper, unsalted butter, olive oil, shallots, garlic, ruby port, beef broth, unsalted butter, cheese, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/filet-mignon-w-stilton-port-reduction-52477821 (may not work)