1 pound red bliss potatoes, quartered
Cracked black pepper
1 tablespoon dried thyme
2 tablespoons olive oil
1 cup veal stock
3 ounces bacon, chopped
2 tablespoon chopped shallots
1 teaspoon chopped garlic
1/2 cup walnut pieces
4- 8-ounce filet mignons
1 cup crumbled Stilton cheese
1/2 cup port wine
1 cup vegetable oil
4 whole shallots, cut into 1/4-inch rings
1/4 cup flour
1 tablespoon chopped parsley
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