Reviewed: May 9, 2006

The sauce was amazing! it really brought everything together,and the blue cheese gave it that little extra kick!

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m00nlit_darkness

Cooking Level: Intermediate

Home Town: Wolfville, Nova Scotia, Canada

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Reviewed: Apr. 15, 2006

Great. The port wine sauce was awesome and unforgetable.

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WICKYWOOWOO

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Apr. 12, 2006

I am a huge fan of blue cheese and putting it on your steak was oh so yummy! and what goes best with cheese? Wine! The wine sauce made it the perfect combination.

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silence

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 3, 2006

This was one of the best steak recipes I have ever used. The directions were clear and the steps were easy and most importantly- it tasted wonderful! I served it with baked potatoes/sweetpotatoes/onion/carrot's ( a recipe featured on all recipes under suggested sides) and with asparagus. Fabulouso!

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TINKERBELLTK

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Reviewed: Mar. 8, 2006

I thought this was good, but my husband thought the blue cheese was too overpowering. I used merlot instead of port because that's what I had at home. The sauce wasn't as saucy as I would have liked (it was more chunky from the onions and garlic) but it had a nice taste. I would also lessen the cooking time a bit because our meat turned out medium well (almost well done) and we prefer it to be medium.

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DHANO923

Cooking Level: Expert

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Reviewed: Mar. 2, 2006

AMAZING recipe. My Hubby loves Blue cheese and I love wine so it made an amazing mix of both.

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MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

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Reviewed: Feb. 23, 2006

For the sauce, i browned butter to a deep golden brown and added about 1/4 cup minced shallots, about 2 cloves minced garlic and some rosemary. I used a can of beef consomme (all I had on hand)and just a basic chianti (about 1/2 bottle). I let it reduce for quite awhile and kept tasting. So yummy and a beautiful deep purple. Put sauce in a small dish to pass. Boyfriend loved it.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 19, 2006

Made this for Valentine's Day. The wine sauce was okay, but not really worth the extra ingredients and work. The topping was good...except that I think that the extra time to melt the cheese ended up cooking the filet over. Definately reduce the cooking time in the beginning because the extra couple of broiling minutes will turn what could be a wonderful filet into an overcooked slab of meat. Will try again with modifications and less cook time. Also, I'd wrap the filet in bacon, because it didn't seem like filet without that extra touch...

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FAERIEPRNCS

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Santa Maria, California, USA

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Reviewed: Feb. 16, 2006

I made this recipe for Valentine's Day and it was sooooo delicious! The port wine sauce is heavenly! My boyfriend who is a very picky eater said that this was by far the best recipe that I have made ever. I will definately make this again.

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jettagrl79

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Reviewed: Feb. 15, 2006

The port wine sauce is to die for. I did exactly as the recipe called and my husband who LOVES filet mignon is asking me to make this again.

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Sahar Pugh

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Reviewed: Feb. 14, 2006

My fiance and I made this for both sets of parents for Valentine's Day. It was wonderful! Everyone raved about it. We made it exactly per the recipe. The only thing we would have done is reduce the sauce a little less...since we made it for 6 people, we would have liked a little more than the 1/2 cup that the sauce was reduced to. The flavor was fantastic and the meat so tender you could cut it with a butter knife. The blue cheese and port flavors mixed wonderfully together. We served it with scalloped potatoes. A perfect dinner worth the work!

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Apryl74

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Reviewed: Feb. 14, 2006

Oh. My. God. This was fantastic! One of the best entrees I've ever made--and that's saying a lot. I made the recipe exactly as it said, except instead of filet mignon, I found beef tenderloins (2" thick) at Sam's Club. The instructions were perfect! What a lovely entree for Valentine's Day. Thank you!!! I served it accompanied by sauteed fresh sliced button mushrooms. Yum! While I've seen others had success with "regular" breadcrumbs, I'm glad I used panko. Mixed with the crumbled blue cheese -- inspired! The fresh thyme was wonderful, plus I used fresh (not jarred) garlic. I'll make this again, especially for company. Though I'm not sure I'd do the port wine sauce. The meat as otherwise prepared didn't seem to need it. However, if you do use it, boil it down until the liquid is almost all gone. This was as good or better as any fine restaurant's steak entree! And so easy. Very impressive. I'm sure you and anyone you serve this to will go nuts!

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American Beauty

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Reviewed: Feb. 8, 2006

Superb! Instead of onions, I used a mixture of leeks and shallots. I also used merlot, instead of port. Steaks were seared on the grill first and then placed in the broiler with the blue cheese topping.

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LARA R

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Reviewed: Jan. 22, 2006

This was a fantastic easy to prepare recipe and my husband said to me after our meal..."Are you going to cook like this every night?" LOL : ) What a cutie! In all seriousness, this was definitely a keeper. Thanks for the recipie.

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Jan. 2, 2006

Thank you for such a wonderful recipe. I made this for New Year's Eve. It was thoroughly enjoyed. ( I just used regular bread crumbs too)

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KITKAT7

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Reviewed: Dec. 30, 2005

Simple and elegant way to dress up a Filet. I have used both Port and Brandy as the sauce flavor

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novice baker

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 27, 2005

This is a wonderful recipe, and not really hard at all. I have used regular Italian style bread crumbs once, and the panko crumbs and prefer the regular crumbs better. Am serving this again on New Years Eve. Thanks for a great keeper.

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Dee L.

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Reviewed: Dec. 26, 2005

The filets with the topping turned out terrific! It was my first try cooking steaks in the oven. The port wine sauce on the other hand was sort of disappointing. Didn't taste like much and was sort of like onion mush. But overall an enjoyable meal!

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MNHOLLS

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Reviewed: Dec. 4, 2005

Incredible filet recipe - easy and very elegant. In my opinion, THE best steak recipe ever, but my "grilled-steak without sauce" purist husband was not quite as enthuastic. I'm a pretty experienced cook but this was my first exposure to pankow bread crumbs (which, it turns out, are Japanese) and I had to find a specialty deli shop that carried them. FYI,they are quite different from regular bread crumbs - more like flakes. I did not like the port wine sauce as written, and there wasn't much of it. I played with doubling the beef broth and port wine which worked well, but I'm not sure that the sauce actually improves the fabulous steak anyway.

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BIGSISTER1

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Reviewed: Nov. 20, 2005

My husband made this and we were both impressed. We'd had the same dish at a steak house and this was pretty close. We used roquefort, but may try a tangier cheese next time for more of a contrast to the sweet sauce.

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JACKIEAE

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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

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