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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil. | 3. Season with salt and cracked black pepper. | 4. Place the potatoes in an oven-proof sauté pan. | 5. Roast the potatoes for 20 minutes or until golden brown. | 6. Remove the potatoes from the oven and turn into a mixing bowl. | 7. Place the sauté pan on the stove. | 8. Over medium-high heat, deglaze the pan with the veal stock. | 9. Reduce the stock by half, about 8 minutes. | 10. Set the veal reduction aside and keep warm. | 11. In a hot sauté pan, cook the bacon until crispy, stirring occasionally, about 8 minutes. | 12. Stir in the shallots, garlic, and walnuts; sauté for 2 minutes and then remove from the heat. | 13. In a mixing bowl, toss the potatoes with the bacon mixture. | 14. Set the potatoes aside in a warm place. | 15. On the side of each filet make a 2-inch slit forming a pocket. | 16. Stuff each pocket with 2 tablespoons of the cheese. | 17. Season the filets with salt and cracked black pepper. | 18. In an oven-proof sauté pan, add the olive oil. | 19. When the oil is hot, sear the filets for 2 minutes on each side. | 20. Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare. | 21. Remove the filets from the pan and set aside. | 22. Place the sauté pan on the stove. | 23. Over medium-high heat, deglaze the pan with the port wine. | 24. Reduce the wine by half, about 5 minutes. | 25. Pour the vegetable oil in a saucepan and heat the oil. | 26. Dredge the shallots in the flour, coating the shallots completely. | 27. Fry the shallots in the hot oil until golden brown, about 2 minutes. | 28. Remove from the oil and drain on a paper-lined plate. | 29. Season the shallots with salt. | 30. To assemble, divide the potatoes by four and mound the potatoes in the center of each plate. | 31. Lay each filet on top of the potatoes. | 32. Spoon the veal reduction over each filet. | 33. Drizzle each plate with the port wine reduction. | 34. Garnish each plate with the remaining Stilton cheese, fried shallots and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bliss potato	1		Red quartered	403.4676	0.0	89.7602	2.2667
black pepper			cracked	-	-	-	-
salt				-	-	-	-
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bacon	3	ounces	chopped	354.6522	1.0886	10.7331	33.7557
veal stock	1	cup		403.4676	0.0	89.7602	2.2667
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
walnut	1/2	cup		963.56	0.0	0.0	109.0
filet mignon	4			403.4676	0.0	89.7602	2.2667
stilton cheese	1	cup	crumbled	403.4676	0.0	89.7602	2.2667
port wine	4	fluid		403.4676	0.0	89.7602	2.2667
vegetable oil				-	-	-	-
shallot	4		cut	14.4	3.36	0.5	0.02
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.