Reviewed: Jan. 9, 2008

Made this for NYE dinner and everyone RAVED! Used 8oz. filets, didn't have port so used merlot instead, and added mushrooms to the sauce. Otherwise, everything was the same. Adjusted oven time by 3 mins., and turned out perfectly pink and juicy. Will make again and again. Better than a fine steak house.

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PEARLMEL1957

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 5, 2008

This recipe was very very good and I will definitely make it again, but I knocked off a star because the sauce was just a TAD too sweet for me because of the port. I will use red wine next time, I think. But I will definitely make it again, very easy. My modifications: I used veal stock instead of beef stock, and since we prefer our steaks medium rare, I cooked them in the oven for 9 minutes before removing them to broil. They came out perfect!

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Bimbels

Cooking Level: Expert

Home Town: Ocala, Florida, USA

Living In: Newtown Square, Pennsylvania, USA

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Reviewed: Jan. 1, 2008

To DIE for!

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Sherry R

Cooking Level: Expert

Home Town: Ridgefield Park, New Jersey, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 29, 2007

Very tasty.

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Connie

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Reviewed: Dec. 24, 2007

These were great! The filets were perfectly tender (we like them medium rare) and you could literally cut them with a butter knife. The flavor of the blue cheese added just a hint of tanginess that was not at all overwhelming. The port wine sauce was also great, although it did not end up making much- this was fine for us, as we didn't need much, but if you like a lot of sauce you may want to make more. Excellent, luxurious, and a great meal!

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LUNACY4

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Dec. 20, 2007

INCREDIBLE! So yummy and sooo impressive looking(and sounding for that matter). We added mushrooms to the sauce because it just seemed right with all that wonderful bleu cheese and steak--absolutely wonderful!

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AmandaD

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cocoa Beach, Florida, USA

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Reviewed: Dec. 2, 2007

Terrific! This was so good I served it to my Mother In-Law. She was so impressed! I didn't tell her how simple it was to make. This is now one of my favorite recipes!

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Liz & Mike

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Reviewed: Nov. 25, 2007

This recipe was the perfect meal for a romantic Valentine's Day dinner at home. We couldn't find panko bread crumbs, so we used Italian-seasoned bread crumbs instead. Next time we will add less blue cheese to make the meal less salty. We served the filet with a nice salad, garlic mashed potatoes, and a glass of red wine. Highly recommended!

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Holton7

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Reviewed: Nov. 9, 2007

My sauce wasn't as tasty as the other reviewers. Not sure what went wrong. The steak however was to die for.

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aarels

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Reviewed: Oct. 29, 2007

This was one of those meals where I actually impressed myself, I can be my own worst critic! I prepared the steak exactly as directed, and it turned out super moist, a little more medium than I wanted, so next time I may reduce the baking time by 5 minutes. I used a good Merlot instead of Port because I was worried about the sweetness and I threw in some sauteed mushrooms, garlic, and shallots...it was fantastic! The blue cheese topping along with the wine sauce makes this an outstanding impressive dish!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Oct. 20, 2007

AMAZING! actually quite an easy recipe. I didn't have any broth on hand, and used water w/ soy sauce (same measurement of water, probably 1.5 teaspoon soy) and it still came out great. My meat got dried out, though, probably because it was such a thick cut and I wasn't sure how long to cook it, but the toppings more than compensated! Will make this over and over, especially to impress company. GOes great with mashed potatoes and sauteed swiss chard, by the way.

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savvy66394

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Reviewed: Oct. 19, 2007

This turned out a little more rare than I would have liked. The port sauce was very rich and smokey. I will make this again but try to get more medium rare. Great recipe.

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TopChef

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Reviewed: Sep. 21, 2007

Delicious! This dish is actually very simple to make and the flavors are just great. Better than some restaurants. WIll make agian and again.

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Alan V

Cooking Level: Intermediate

Living In: Coral Springs, Florida, USA

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Reviewed: Sep. 11, 2007

The sauce was so delicious! The Blue cheese really finished off the steaks, too. Definitely making this one again.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 2, 2007

We didn't care much for the port wine topping (personal preference!) but the steak with blue chz was to DIE FOR!!! Thank you

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Mrs. Rieper

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: West Des Moines, Iowa, USA

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Reviewed: Aug. 15, 2007

This was one of my favorite steak recipies i have found. Always make your own "panko" bread crumbs as its easier and better. Everyone should experience this wonderful recipie

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Shawn

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Aug. 13, 2007

I made this recipe the other night for my boyfriend. He agreed that there isn't a better way to prepare a filet. It melted in our mouths it was so good!

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Melissa Grumdahl

Home Town: Duluth, Minnesota, USA

Living In: Two Harbors, Minnesota, USA

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Reviewed: Jul. 24, 2007

FAVORITEThis is the best way to make your steak. The process with searing and putting it in the oven makes a very juicy tender steak every time. The rest period is so important also. I love the reduction, sometimes I add mushrooms at the end. I don't always put on the blue cheese topping as the reduction sauce is plenty.

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COOK471

Cooking Level: Expert

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Reviewed: Jul. 17, 2007

Very good & flavorful for not much effort! My husband loved it & I will cook this again soon! I agree that the cheese mixture for 4 servings makes more like 8 servings. I smoothered the steaks with the mixture and still had at least half left over. LOVED IT!

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blessedmom

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Reviewed: Jul. 10, 2007

Absolutely wonderful. I subbed a Cab/Shiraz for the port, and used sweet red onion, leaving everything else the same. My wife said she felt like she was in an expensive restaurant. Well done!

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Justin

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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

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