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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Reviewed: Jul. 6, 2007

These filets are absolutely amazing!

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ang1114

Home Town: Newaygo, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Apr. 30, 2007

This was so easy to make and so wonderful to eat! The fiance doesn't really do blue cheese and he ate everything on his plate. I served this with Nancy Orlowski's "Holiday ONLY Mashed Potatoes" and "Baked Pears" submitted by Betty Schledorn. Personally, I would do without the sauce, not only because it doesn't need it, but also because neither of us drink wine (so it's a waste to by a bottle for half a cup) and I don't like onions. But this picky eater sure loves her some blue cheese and next time will be sure to add even more! (I even ate my leftover blue cheese mixed with the panko as a snack one day - weird, I know...)

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Kandace Williams

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 25, 2007

I recently tried this recipe and it has since become a favorite. The first time I made it, I didnt have any port wine, so I used Merlot and a little balsamic vinegar. It was delicious. I have also made it with cabernet and chiante. It is so easy to make if you just follow the directions. Absolutely delicious, this is my new standby "special occasion" dish!

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KAC8103

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Reviewed: Mar. 4, 2007

We liked this so much I made it twice in one week! I used cabernet instead of port and it was perfect. The sauce is amazing and would be good on anything! I forgot to put this in my recipe box before, so glad I finally found it again!

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HEIDI608

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Reviewed: Mar. 2, 2007

This was fabulous. The end result was as good as anything we have had in a 5 star restaurant. I made them exactly as the recipe stated (using Gorgonzola Blue Cheese). Although, I only made 2 filets and didn't change the amount of the sauce, there was plenty that way. I was concerned about them cooking too much, so I quickly seared them, then baked them for 10 minutes. I broiled them (not too close to the heat, the cheese will burn) for 4 minutes. Then I turned off the oven and put them on the bottom rack for one minute. We like our steak on the rarer side, so that extra minute was not needed. The steaks were still pink in the middle, but could have been cooked just a little less. I served this with the Roasted Garlic Mashed Potatoes (submitted by Kathleen Burton) that I modified a bit (see my review), a caeser salad, and a bottle of Stag's Leap 2003 Cabernet Sauvignon. The meal was to die for...

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Cook4mycrew

Cooking Level: Expert

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Reviewed: Feb. 20, 2007

Can I just say, "Wow"? This was lovely and very rich. Did not change a thing. But.... next time will cook on grill. (It was snowing in the Northwest)

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Val E.

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: White Salmon, Washington, USA

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Reviewed: Feb. 18, 2007

If possible, I would give it more than 5 stars! It turned out perfectly, despite the fact that no panko bread crumbs were available; I made my own crispy bread crumbs and they worked great. This is a very special meal for a very speical occasion.

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SassyLady

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Silverhill, Alabama, USA

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Reviewed: Feb. 15, 2007

I made this for my husband on Valentine's day and it was a hit!! Neither one of us had filet mignon this good! I highly recommend it, and it's pretty easy to make.

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Janine

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Reviewed: Feb. 14, 2007

Very good, would do again. Did it as a Valentines day dinner and it was a hit. I used red wine instead of port wine because that is what I had, but next time will try the port wine.

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BOUCH73

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Reviewed: Feb. 14, 2007

I made this as written, but did use thick New York steaks as the filet mignon at the store didn't look so great. We just did not care for the port wine sauce, and the blue cheese topping was ok. Thanks for letting us try it, HebeGebe!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 14, 2007

Delicious, bleu cheese adds a nice taste.

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TRISH8879

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Reviewed: Feb. 14, 2007

When this recipe popped into my mailbox, I was keen to try it. Although I don't much care for blue cheese, my husband loves it, so I gave this recipe a go. It was excellent! The port sauce is exquisite and the blue cheese was surprisingly mild when paired with these ingredients. I was so impressed that I made it again for Valentine's dinner. This time I added a little more beef broth and slightly less port, to cut back on the sweetness. We loved it, and it has now become a permanent addition to our family recipe box.

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SITA82

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Reviewed: Feb. 13, 2007

The port wine sauce took a little of the "bite" out of the bleu cheese which was perfect. I didn't have panko bread crumbs so I used regular ones. My skillet isn't oven safe so I just wrapped the handle in a couple layers of aluminum foil. When I put it under the broiler, I kept as much of the handle away from the direct heat as possible and it was fine. Husband loved it and has asked for it again already and I just made it 2 days ago!

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justise

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 9, 2007

Excellent! Everyone loved it. I did use red wine instead of Port, but I will try the Port next time. I will also cut the amount of onions back to 1/4 and throw in some mushroom pieces. Some of the topping was wasted because it fell off the top of the filet, to prevent this next time I would use parchment paper (wrap it around the outside edge of the steak) to prevent the topping from falling off.

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rayvani

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Reviewed: Feb. 9, 2007

This was wonderful! It has become one of our favorites

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SIXLAMPS

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Reviewed: Feb. 4, 2007

What an awesome recipe! I made this for my husband on his birthday, and he loved it! So tasty. Thanks for the recipe

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bex

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

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Reviewed: Feb. 2, 2007

I used regular wine, i don't like to drink port and after reading some negative review about the sauce I changed it.

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knicolelynch

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Reviewed: Jan. 22, 2007

It was just ok - I think it should have called for more blue cheese - we felt that the top was a bit dry even though we topped it off with the sauce. Not sure I would make this one again although my guy doesn't agree - he would highly recommend it.

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