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 from 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
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