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Saturday, November 22, 2008

The Mighty Steak: Recipe

Filet Mignon surely is an amazing cut of beef. It's supple and tasty and needs very little assistance to ensure it's a success on your plate. I made this dish in no time at all and it was super delicious. The beef had a bit of a crust on it and it was very tender inside.

The sauce had tremendous flavor was very easy to prepare. Be sure that you get a good cut of beef from the butcher otherwise you might not feel the same way about this simple dish.

Petite Filet Mignon with Gorgonzola and Port Reduction
1.4 Lb. filet mignon cut into 2 filets
2 Tbsp. kosher salt
2 Tbsp. Gorgonzola cheese, crumbled
1/2 cup port
2 1/2 Tbsp. butter

About one hour before serving, remove beef from the refrigerator and salt on both sides of each piece. Leave at room temperature until ready to cook.

Preheat oven on "Broil - Low." Place two filets on a broiler pan and cook side one for 10 minutes. Turn beef and cook another 7 minutes. Then increase heat to "high broil" and cook another 3 minutes. Remove from the oven, top with cheese and let rest for 3 minutes.

Meanwhile, melt butter over medium-high heat and allow it to bubble about 1-2 minutes. Add in the Port and allow mixture to boil. Let liquid boil for about 5 minutes over medium-high heat and pour over the beef.

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