Recipe courtesy of Robert Irvine
Blue Cheese Crusted Filet with Potato and Corn Hash and a Port Reduction
Total:
2 hr 40 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 40 min
Active:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1/2 cup grapeseed oil, divided
  • 1 large red onion, diced
  • 2 cloves chopped garlic
  • 1/2 pound fresh corn kernels, about 2 ears** see Cook's note
  • 1 pound diced potatoes - about 4 medium potatoes (place diced potatoes on paper toweling to absorb moisture)
  • Salt
  • Pepper
  • 1 tomato, diced, centers removed
  • 1/4 cup chopped fresh chives
  • 3 ounces goat cheese or herb cheese (Recommended: Boursin)
  • 3 tablespoons grapeseed oil
  • 1 tablespoon (1 to 2 cloves) chopped garlic
  • 2 finely diced shallots, or 1 white onion, finely diced
  • Any meat trimmings you may have from the beef (see beef ingredient below)
  • 1/2 (750 milliliter) bottle port wine
  • 1 cup strong beef stock or demi-glace
  • 1 tablespoon freshly chopped thyme leaves
  • 1 tablespoon freshly chopped rosemary leaves
  • 1 stick (1/2 cup) unsalted butter
  • 6 (4-ounce) beef tenderloins, trimmed, trimmings reserved
  • 6 ounces blue cheese
  • 3/4 cup bread crumbs
  • 1/8 cup grapeseed oil

Directions

Preheat oven to 375 degrees F.

In a large oven-safe skillet add 1/4 cup of the oil and get the pan warm over medium-low heat on the stovetop. Add the diced onion, garlic, and corn kernels. Saute together until the corn feels cooked to the bite. This takes about 5 minutes. Then, set aside. Make sure the potatoes are very dry then, in a large bowl, toss the diced potatoes with the remaining 1/4 cup oil and season them with salt and pepper. It is important that the potatoes get a nice even coating of oil. Place them onto a large roasting tray. Top the potatoes with the sauteed corn and onion mixture and place in the oven to cook. This should take about 30 to 45 minutes (some ovens may need longer than others). Wait until just before serving to mix in the diced tomatoes and chopped chives and crumble in the goat's cheese. Adjust the seasoning using salt and pepper, as needed. Keep in a warm place until needed.

In a large saucepan add the oil, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the fresh herbs. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Remove from the heat and whisk in the whole stick of butter, and allow to rest. Just before plating, strain the sauce through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs.

Season the fillets with salt and pepper. In a mixing bowl, crumble the blue cheese into the bread crumbs and set aside. Heat an oven-safe saute pan on the stovetop, adding just enough oil to coat the bottom. Cook the fillets in the pan for approximately 2 to 3 minutes on 1 side, then turn them and continue the searing process on the other side for another 2 to 3 minutes. Leave the fillets in the same pan and press a 1/4 to 1/2-inch thick layer of the blue cheese mixture on each of them. Place the steaks into the oven for a further 6 to 8 minutes, depending on the thickness of the steaks. (Only you know your oven and your own preference for doneness). Remove the steaks from the oven and let rest. (Remember, the meat will continue to cook for another 5 minutes while resting).

Take the potato hash (now heated and mixed with the tomatoes and cheese) and, using a 3 to 4-inch diameter circular pastry cutter, fill the cutter with hash in the center of each plate. Place a fillet on top, and drizzle with the port sauce.

Cook's Note

Do not use canned corn - it becomes gummy. Use frozen fresh corn.

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