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.