Blue Cheese Stuffed Filets With Bacon Mashed Potatoes Recipe

  1. Preheat the oven to 400 degrees.
  2. In a warm saute/fry pan, render the bacon till crispy, stirring occasionally, about 8 min.
  3. On the side of each filet make a 2-inch slit forming a pocket.
  4. Stuff each pocket with 2 Tbsp.
  5. of the cheese.
  6. Season the filets with Creole seasoning.
  7. In oven-proof saute/fry pan, add in the extra virgin olive oil.
  8. When the oil is warm, sear the filets for 2 min on each side.
  9. Place the pan in the oven and roast the filets for 6 to 7 min for medium-rare.
  10. Toss the onions with the warm sauce.
  11. Season with salt.
  12. Dredge the onions in the flour, tapping off any excess.
  13. Heat the vegetable oil.
  14. Fry the onions till golden, about 2 min.
  15. Remove and drain on paper towels.
  16. Season with Creole seasoning.
  17. Remove the filets from the pan and set aside.
  18. Place the saute/fry pan on the stove.
  19. Over medium-high heat, deglaze the pan with the demi-glace and port wine.
  20. Remove from the heat and keep hot.
  21. Fold the bacon and bacon fat into the Creamed Potatoes.
  22. To assemble, divide the potatoes by 4 and mound the potatoes in the center of each plate.
  23. Lay each filet on top of the potatoes.
  24. Spoon the pan sauce over each filet.
  25. Garnish each plate with the remaining cheese, fried onions and parsley.
  26. This recipe yields 4 main-course servings.

bacon, eightoz filet mignons, cheese, extra virgin olive oil, onion, crystal, flour, vegetable oil, demiglace, port wine, recipe creamed potatoes, port wine, parsley

Taken from cookeatshare.com/recipes/blue-cheese-stuffed-filets-with-bacon-mashed-potatoes-87466 (may not work)

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