Beef Rib Roast With Chocolate-port Sauce and Goat Cheese Potatoes
Sort by: Nigh Helpful
Most Helpful Well-nigh Positive To the lowest degree Positive Newest
02/sixteen/2008
Quite delicious! The fresh thyme is essential. We too made a few changes. First nosotros used our favorite Merlot instead of Port Wine which was still fabulous. Nosotros besides marinated the steaks in a mixture of Merlot, Worcestershire, Mustard and some spices. Even though nosotros fabricated it for 2, we used the unabridged sauce recipe. We also used loftier quality Gorgonzola cheese since nosotros adopt this. For those of you not used to cooking steaks in the oven, recall when y'all're searing you lot aren't cooking the steak. Simply sear it until the color is brown, otherwise you'll take grayness steak from the oven. Likewise, we take a gas oven that cooks a fleck high so we reduced the cooking fourth dimension of the steaks to ten minutes and iii minutes in the broiler. We used a NY Strip and a Ribeye and they tasted wonderful. It'southward also important to let the steaks rest after the oven so the juices redistribute so don't forget this part. We mashed red pare potatoes and added i tbs of the gorgonzola cheese and 1 tbs of heavy cream (you tin can sub milk) for the right consistency. We likewise served with asparagus that we grilled on our foreman.
03/02/2007
This was fabulous. The end result was as adept as anything we have had in a 5 star restaurant. I fabricated them exactly as the recipe stated (using Gorgonzola Blue Cheese). Although, I only made 2 filets and didn't change the corporeality of the sauce, in that location was enough that way. I was concerned near them cooking besides much, so I quickly seared them, then baked them for 10 minutes. I broiled them (not too shut to the rut, the cheese will burn) for 4 minutes. Then I turned off the oven and put them on the bottom rack for one minute. Nosotros like our steak on the rarer side, so that extra minute was not needed. The steaks were still pinkish in the center, simply could accept been cooked just a little less. I served this with the Roasted Garlic Mashed Potatoes (submitted by Kathleen Burton) that I modified a fleck (see my review), a caeser salad, and a bottle of Stag's Spring 2003 Cabernet Sauvignon. The meal was to die for...
12/15/2006
Absolutely amazing. I used rib eye steaks instead of filet, but I followed the cooking time suggested and they came out perfectly. My married man could not stop saying how good they were. To save on dishwashing, I just broiled the steaks right in the cast iron skillet instead of transferring them to a blistering sheet--it worked great. I served the steaks with a green salad (topped with orange sections, cranberries, toasted pecans and a light vinaigrette), a shitake mushroom risotto and sourdough breadstuff. The all-time repast we've had in a long fourth dimension!
02/14/2006
Oh. My. God. This was fantastic! One of the all-time entrees I've always fabricated--and that's saying a lot. I made the recipe exactly as it said, except instead of filet mignon, I institute beef tenderloins (2" thick) at Sam'southward Club. The instructions were perfect! What a lovely entree for Valentine'southward Day. Thanks!!! 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, peculiarly for company. Though I'm not sure I'd do the port vino sauce. The meat equally otherwise prepared didn't seem to demand it. All the same, if you lot do utilize it, eddy it down until the liquid is almost all gone. This was as good or ameliorate as any fine restaurant'due south steak entree! And so like shooting fish in a barrel. Very impressive. I'm sure you lot and anyone you serve this to will go basics!
12/19/2006
This was phenomenal and easy to do. The flavor is not as well strong and it compliments the steak so well. I fabricated my own "panko" crumbs by just running some white bread through the grater on the food processor and drying in the oven for a few minutes. Much meliorate than the crispy, canned kind.
06/fifteen/2006
Wonderful recipe. Nosotros cooked them on the grill & then brought in and put merely blue cheese on them & put nether broiler. I did use a strainer to separate the actual sauce from the thyme.
xi/25/2006
Pretty tasty! I need to work on my "filet minion cooking skills" simply everything that actually went INTO the recipe was FANTASTIC! If you are experienced in cooking filet (like I was non) and then you should DEFINITELY try this recipe. I served information technology with the Garlic Broccoli with Cashews recipe also establish on allrecipes.com
07/24/2006
easy and fabulous recipe for a special occasion. simply modification I made was to saute some shitake mushrooms and added them to port wine sauce.
01/02/2007
This recipe was a hitting! I would recommend sticking with the posted cooking times to achieve medium on steaks that are over 1.5 inches thick. The but change I made (and loved) was to use 1/2 c. of shallots in the sauce instead of white onion! Thanks HebeGebe for a great recipe!
12/26/2006
Did this recipe yesterday for Christmas dinner. My husband hated it - he said his filet was okay but the sauce was absolutely horrible. We ended up throwing it abroad.
12/24/2010
I seared in a cast atomic number 26 skillet for 1 one/ii min. each side. Borrowing from Alton Brown I and so put the skillet in a 500 degree oven for nearly eight minutes. They measured 130 when I took them out. Subsequently resting for nigh x min. they were a little more than medium rare I recall and that bothered me but they were still very tender. I fabricated the port reduction the mean solar day before. That and the bleu cheese-panko topping really made this dish special. I doubtable the port sauce profits from sitting a day in the fridge like mine did. The flavors were wonderful.
10/25/2006
I used this recipe last year for the first time and have used information technology twice since then. If you have the time, and you are on top of the cooking fourth dimension for the steak, this recipe can't be beat. Information technology is absolutley astonishing and my girlfriend loved it. Serve information technology with a side of asparagus and maybe a spinach and strawberry salad to start off.
01/23/2008
I made this steak for a dinner political party, and all my guests would say is "Wow"! Ane guest commented that it was the best steak he had ever tasted! If you are looking for the panko bread crumbs, they are in the Asian section of the grocery store. Succulent!!!! five million stars!
02/fourteen/2008
After the rave reviews, and as much as I like blue cheese, I couldn't wait to effort this recipe. I was dissapointed though. I am giving information technology three stars cause in all fairness my boyfriend like it and nosotros could finish it. I didn't care for the sauce. The bluish cheese on the steak was adept but not spectacular. I cooked the steak post-obit the recipe and it was overcooked for our sense of taste and we are not rare meat eaters. I would have prefer a little pinkness in the centre. If I ever endeavour this again, I will melt information technology only for x minutes or so as nigh 20 minutes (searing,oven and broiler fourth dimension) is also much for filet mignon to start with anyway.
10/03/2008
The recipe as written is ok, and so I made some changes the second time effectually. I seasoned the steaks with fresh blackness pepper, sea salt, & garlic pulverisation and and so seared them in a fry pan. I and so transferred them to a cookie canvas to bake. While it was baking, I made the sauce using the same pan to employ all the browned bits. I idea the sauce as written was a bit watery in consistency and flavour, fifty-fifty subsequently reducing by half. I didn't treat the onion pieces in it either. And so instead of adding minced onion to the sauce, I cut them into strips, caramelized them separately and topped the beef with it just before serving. For the sauce, I used almost 2 cups port, ane cube beef boullion, and 3 cloves garlic. I simmered until reduced to about ane/4 C, and and then, at the cease, added about 1/2 tsp corn starch mixed with little water to thicken the sauce a little more. The result was a more intensely flavored sauce with a consistency that coated the meat meliorate. Next time, I'll flavour the beef with the thyme instead of adding it to the sauce, as I preferred information technology completely smoothen. When I made the cheese topping the commencement try, I made my ain breadcrumbs using a slice of whole wheat bread. The 2d time I made this, I omitted the cheese and bread, and I didn't miss them at all.
05/31/2006
I used feta cheese instead since we don't like blue cheese and this recipe was but fantastic. The sauce was really piece of cake to make and just fabricated the repast so tasty. I also made a non-beef version for myself since I don't eat reddish meat. I used chicken broth instead of beef broth and put the sauce over chicken. Served it with roasted asparagus and a Creamy Corn Casserole - wow, what a hit!!!!
01/05/2008
This recipe was very very expert and I will definitely make it again, only I knocked off a star considering the sauce was just a TAD too sugariness for me because of the port. I will employ red wine next time, I call back. Only I will definitely make it again, very easy. My modifications: I used veal stock instead of beef stock, and since nosotros prefer our steaks medium rare, I cooked them in the oven for 9 minutes before removing them to bake. They came out perfect!
02/15/2011
Very easy, very delicious! The beef was and then tender. I've never cooked beefiness tenderloin in the oven earlier now and I'll never grill information technology again after trying this recipe!
05/16/2010
This was succulent!! Ii things about the sauce: I really recollect it'due south NECEssary to apply Port Wine - I had never tried information technology before, only I constitute out that it'due south a actually surprisingly sweet wine.. unlike from any other red wine i've tried - I think that has a lot to practice with the flavor of the sauce (and why a lot of people are saying it's too "winey" - it's not when you apply Port!) The other affair is to make certain that yous permit it reduce enough. I let it simmer for at to the lowest degree xv minutes..and it was truly delicious! The merely affair I concluded up changing about the recipe was that I used shallots instead of onions (not a big deal). My husband and my in-laws LOVED this!! I'll definitely be making information technology again :)
10/30/2005
O-Thousand-Grand!!! This was DELICIOUS! I absolutely loved this equally did son. Married man isn't a bleu cheese fan, next fourth dimension I volition use Feta Cheese for him. This is a winner and I am sure that we will make this again and oft. Talk about easy merely tastes like a large fourth dimension restaurant dish! Thanks for the postal service!!
02/24/2011
Made this for my husband on Valentines Day. I had never cooked steak in the oven before, only on the grill, and then I was skeptical. However, it turned out amazing. My hubby said it was the best repast he had ever eaten including fine dining experiences. Awesome!
12/04/2005
Incredible filet recipe - like shooting fish in a barrel and very elegant. In my opinion, THE best steak recipe ever, merely my "grilled-steak without sauce" purist husband was not quite as enthuastic. I'thou a pretty experienced cook only this was my showtime exposure to pankow staff of life crumbs (which, it turns out, are Japanese) and I had to find a specialty deli shop that carried them. FYI,they are quite dissimilar from regular bread crumbs - more like flakes. I did non 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, just I'm not sure that the sauce actually improves the fabulous steak anyhow.
09/05/2005
Wonderful recipe! The sauce was perfect, and the blueish cheese & bread crumb mixture added a dainty mellow tang to compliment the sweetness of the port, and bring in a squeamish texture. Out of personal preference I used Stilton instead of blue. I normally similar my steaks rare, just in this case medium rare is all-time; information technology allows the flavor of the meat to come up out from backside the sauce and cheese. I served this with garlic mashed potatoes (recipe submitted past austad) and yellow & zucchini squash sautéed with butter and vermouth. Perfect!
05/14/2012
I followed the original recipe, and information technology exceeded my expectations. A wonderful blend of flavors, the sauce was rich and hearty. Reminded me of a repast you'd go at a five star eatery!
12/24/2007
These were great! The filets were perfectly tender (we similar them medium rare) and yous could literally cutting 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 dandy, although it did not finish upwards 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. First-class, luxurious, and a great meal!
02/fourteen/2006
My fiance and I fabricated this for both sets of parents for Valentine'south Day. It was wonderful! Anybody raved about it. We made it exactly per the recipe. The simply matter we would accept done is reduce the sauce a little less...since nosotros fabricated it for 6 people, we would have liked a lilliputian more than the 1/2 loving cup that the sauce was reduced to. The flavour was fantastic and the meat so tender you could cut it with a butter knife. The bluish cheese and port flavors mixed wonderfully together. Nosotros served it with scalloped potatoes. A perfect dinner worth the work!
05/07/2012
The cheese is very, very over powering. Otherwise, pretty tasty.
01/09/2008
Made this for NYE dinner and everyone RAVED! Used 8oz. filets, didn't have port and so used merlot instead, and added mushrooms to the sauce. Otherwise, everything was the same. Adapted oven time by iii mins., and turned out perfectly pink and juicy. Will make again and again. Improve than a fine steak firm.
10/15/2005
Holy cow!!! This is i of the most amazing combinations of flavors I take ever had. My boyfriend always asks for this, and if I don't feel like cutting onions to make the sauce, he will cut them for me because he loves it so much. If you don't like blue cheese then at to the lowest degree try this with gorgonzola-which I actually prefer. I as well sear the meat (tenderloin or sirloin filets) and and so employ the broiler to cook it instead of the regular oven setting.. I would guess I do well-nigh 10 minutes per side (nosotros similar our meat brownish). Attempt this recipe because you will not exist disappointed with these flavors.
04/03/2006
This was one of the best steak recipes I have e'er used. The directions were clear and the steps were piece of cake and virtually importantly- it tasted wonderful! I served information technology with baked potatoes/sweetpotatoes/onion/carrot's ( a recipe featured on all recipes nether suggested sides) and with asparagus. Fabulouso!
12/05/2010
Excellent. I only had enough blue cheese for 1 steak and used goat for the other. My married man liked it with the blue but LOVED it with the goat cheese. Said the blue had too much of a bite with the sauce. The sauce was splendid. I didn't have garlic (used it up at lunch time) but was skilful without information technology. This is "a keeper."
02/02/2008
This are admittedly excellent and would really print a crowd! For those inexperienced with cooking steaks in the oven, I definitely recommend the cast iron skillet direct into the oven...works cracking!!! Also utilize a meat thermometer for perfectly cooked filets every time!! I disagree that there is effort with this though. It's actually very like shooting fish in a barrel. Don't permit that scare you off.
07/fourteen/2008
Fabulous! I made two changes. We are not big on Port, so opening a bottle for just two of u.s. was not an option. I substituted Merlot and it tasted nifty. Besides, I did not utilize the bread crumbs. I add a tbsp of butter to the bleu cheese to agree it together. We will eat this over again and again!
02/13/2008
I fabricated this for an early Valentine'south Twenty-four hour period dinner for my fiance and I. Steak would not exist her showtime option of meat but she was in awe of this recipe!! I honey steak and pasta with either bleu cheese or gargonzola cheese sauce and some red peppers, so this dish fit right in with my liking!! I cooked them a trivial flake longer (20 min) at 375, because she does not like whatsoever pinkish. I took mine out at fifteen minutes because i do prefer some pink in mine. The only other thing I did differently was when I seared them in the pan earlier going into the oven, I used basil, oregano, along with the thyme. This gave it a little more season, but the way I similar it! EXCELLENT RECIPE! Thanks to the creator and I volition be making this again shortly for my parents and in-laws.....they'll love it!
05/12/2011
So tasty and piece of cake, it felt like five star dining. I will make this again and over again, I love to grill but this is a nifty dish when I want beef but can't grill (that happens often up here dueto the conditions) ty!
02/fourteen/2005
Enjoyed this recipe this evening. I didn't strain the sauce and yet actually liked it. Cheers for sharing!! YUM!
03/08/2006
I idea this was skillful, but my husband thought the blue cheese was too overpowering. I used merlot instead of port because that's what I had at abode. The sauce wasn't as saucy equally I would accept liked (it was more than chunky from the onions and garlic) merely it had a nice taste. I would besides lessen the cooking time a scrap because our meat turned out medium well (almost well done) and nosotros prefer it to exist medium.
04/15/2006
Great. The port wine sauce was awesome and unforgetable.
03/13/2012
I give iv stars with an asterisks. I dont know how people could cook meat in the oven with straight salt and pepper....bland bluh. I did however, get salt and pepper and cook rib eye on the grill. I topped steak after 1 flip with a low-cal layer of grey poupon and the bleu cheese crust. Crawly. I practice accept to note the cut I tried in the oven was a order tenderloin...a poor mans filet if you will. Nonetheless, information technology was not practiced at all...go figure
xi/06/2006
LOVED IT! I made information technology for my boyfriends mother and us the first time she came to our apartment for dinner and she loved it. The night could not have came out meliorate. Great recipe for a special night.
02/eleven/2008
Wow! What a wonderful recipe. I used ribeyes, and added some pico de gallo forth with the blue cheese. I don't usually like port wine sauses, but this was fabulous! Wish I could give information technology more stars!
02/xvi/2011
Wow! This was absolutely delicious! I did tweak this recipe just a little and it turned out scrumptious. Our grocery store was out of Filet mignon, so I used a t-os steak. We don't drink, and then I substituted the port wine with 100% grape juice. I also used a regular red onion instead of minced white... which had adept flavor. When the sauce was done cooking - I strained the pieces out of it and set it aside. I cooked my steak on the stove tiptop, and information technology turned out neat. Also, I didn't have whatsoever panko bread, and so I google searched a recipe and made my own! The blue cheese and panko mixture was a overnice compliment to the sauce. I made whipped potatoes with sour foam, butter, some reg salt and garlic salt. I used the sauce to cover the steak and potatoes. I topped the repast off with a side of glazed baby carrots. My hubby and I both agreed, this repast was much improve than most steak houses! It was a perfect valentines dinner - for two :) I would highly recommend this repast to anyone, peculiarly if you are looking to print people!
02/19/2006
Fabricated this for Valentine's Day. The vino sauce was okay, but not really worth the extra ingredients and work. The topping was good...except that I recollect that the extra time to melt the cheese ended upward cooking the filet over. Definately reduce the cooking time in the showtime because the extra couple of broiling minutes will plough what could exist a wonderful filet into an overcooked slab of meat. Will endeavour once 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 affect...
02/22/2011
Awesome! But thing I changed was the meat cut. Shoulder Tender Medallions were excellent for this and fit better in my family budget. I no longer have a reason to visit a steak house unless I want to pay 10x as much merely to exist waited on. Super easy.
10/28/2009
Wow. Just wow. As others accept said, I felt like I'd made something of eating place-caliber. Perfect as is; non a single tweak necessary.
01/15/2007
This is an excellent recipe. Anybody loved it. I did make a few changes. I used shallots instead of onions and a merlot instead of port wine. Too sauteed some baby portabellos with the shallots. Everyone loved it. Definitely a keeper. Thanks
01/17/2010
Crawly steak! Highly recommend!
01/01/2012
Great meal! Port wine sauce is a nifty contrast with the sharp blue cheese flavor. I served information technology with roasted new potatoes and chicken broth braised bok choi. Big hit!
02/15/2011
Peachy Valentine's meal. DH enjoyed it. Made without the topping and sauce for kids who loved information technology.
02/16/2013
I followed the directions exactly. My married man posted this on Facebook saying information technology was the best filet mignon he's ever had -- and he'south 45 years old!
02/xviii/2010
Absolutely wonderful! I will definitely make this again! Everyone who was over loved it!! The sauce was really good too. The simply thing was I had to increase the time a little longer than ten minutes *probably like 13 or fourteen in my oven* and information technology came out beautifully! Served with bootleg mashed potatoes that I threw some parm cheese in them and too served with a side of asparagus. Yummmmmm and so good :)
12/thirty/2010
I have been making this recipe for 2 years and finally got effectually to reviewing. This is nothing brusk of INCREDIBLE! No changes are needed to the original recipe. Follow information technology to the T and you will have a meal worthy of any loftier stop restaurant. I always double the sauce so there is extra to put on mashed potatos. YUM!
01/09/2010
I'm giving this v stars even though I simply topped our fillet with bleu cheese. The recommendation on the cooking process is spot on. Quality of meat is of import, of form, but this was as good as Morton'due south any twenty-four hour period of the week!
02/13/2011
Delicious.
03/17/2010
Made this for my hubby's altogether. We unremarkably go to an upscale steak house for his altogether. He said this was as good if non better than a $50 steak there. Followed the recipe exactly. Highly recommend the utilize of a digital meat thermometer....cooked them just perfectly medium rare with that. I used a bandage iron grill skillet(it has raised ridges on the inside bottom) and seared them and so just put the whole skillet in the oven. Got gorgeous grill lines on the steaks! And is much easier to clean. Served with the garlic mashed potatoes as recommended and it was a wonderful repast.
ten/01/2010
I accept made this a few times. My only suggestion is take your time making the port wine reduction. Last night I sauted the onions longer and reduced to a piddling less than the recipe. It was astonishing. Great recipe!
01/16/2011
I substituted goat cheese for blue cheese as my beau and I don't care for bluish... information technology was fabled :-) this is his favorite thing i've ever cooked for him! goes beautifully with my recipe for her smashed potatoes!
06/20/2010
I fabricated this for a dinner gather and everyone was and then impressed. I love a fancy dinner that looks hard but was so easy. I grilled the steaks and so broiled the blue cheese mixture. the sauce is delicious.! I served it with petite carrots for colour. perfect give thanks yous for this recipe. a keeper.
06/fourteen/2011
Fabricated this last nighttime for the boyfriend's altogether. It was amazing! Roasting the filet made information technology unbelievably tender. The boyfriend said that he thought it was merely as skilful if not ameliorate than what he has gotten at our local steakhouse. Side by side time I will double the sauce. It was delicious & we wanted more for the mashed potatoes that I served it with.
09/21/2007
Delicious! This dish is actually very simple to brand and the flavors are merely nifty. Better than some restaurants. Will make agian and once more.
02/26/2011
Made this for my husband and I's anniversary and it was awesome!!
02/13/2011
Dandy recipe! The port wine sauce was suprisingly on the sweetness side, but complimented the steak and blue cheese wonderfully.
02/24/2011
splendid
03/02/2010
This recipe rocks!! I made this for my boyfriends birthday and We both keep saying a week later how nosotros are craving information technology again!! I did apply gorganzola cheese instead of Blue cheese, that's the but change I made. other than that I stuck to the recipe, I would near definately recommend this recipe. The three flavors simply bursts in your oral cavity! YUMI!!
12/29/2007
Very tasty.
02/19/2008
I don't ain a pan that can go from stove tiptop to oven, so I pan fried my steaks in a petty butter and olive oil to the desired wellness, then transferred them to a broiler pan, topped with the bleu cheese mixture and baked for x minutes. Used a cabernet/merlot mixture for the wine sauce. This recipe is admittedly crawly and as skillful every bit any steak I've had at a restaurant. Will definitely being making this again.
09/thirteen/2011
Followed recipe exactly every bit written. This was the all-time filet ever! Fifty-fifty if you don't like blue cheese that much, it's not overwhelming at all. Do yourself a favor and effort this! It's superb! I have made this twice now and you really don't fifty-fifty need step one or any of those ingredients. Information technology would be perfect without the port wine onion mix. The bread crumbs and bluish cheese is all you really demand.
03/29/2008
Great recipe. I used cabernet and added a tsp. sugar instead of port since I didn't take information technology. Very tasty, got rave reviews.
02/16/2006
I made this recipe for Valentine's Twenty-four hour period and information technology was sooooo delicious! The port vino sauce is heavenly! My fellow who is a very picky eater said that this was by far the best recipe that I have made e'er. I will definately make this once again.
03/04/2012
Easy sauce, a bulk of these ingredients should be a staple in your pantry.
01/nineteen/2005
This is awesome!!! I've made information technology several times using port for a sweetness sauce, and merlot if I want a less sweet sauce. Only be certain to strain the sauce before serving for a pretty presentation.
04/08/2005
After making some changes due to limited ingredients on paw (sirloin instead of filet, merlot in lieu of port, stale thyme instead of fresh), the season was outstanding. I love blue cheese on steaks, simply wasn't quite sure about the texture of the panko/blue mixture. Perhaps because I'm used to a more "saucy" cheese sauce and this seemed more "bready". [watch me invent words ;o) ] I'd hands make this again, but apply my quondam standby: Oestrus one/ii loving cup heavy foam in a small saucepan. Add together three oz of Roquefort cheese (or a moist bleu cheese) every bit soon as the foam nears boiling and proceed stirring in on a medium-high heat. The sauce has to cook for about 5 minutes to reduce nicely. You should stop up with a sauce with the consistency of very thick cream. Add together a little fresh pepper and chopped parsley for some color. Ok, I'll end at present. ;o)
03/07/2012
My married man didn't stop raving well-nigh this steak. I used Sirlion instead of Filet. He said it was better than any restaurant steak he'd ever eaten! Whoohoo! Thank you for this fabled recipe!
01/12/2009
The sauce is just wonderful. To those of you who didn't like the sauce, you must have been using inexpensive port. It is commonly very sweet because it is non anile. I used a tawny port which made a rich sauce that only enhanced the flavour of the meat. I really think the type of port you apply will affect the gustatory modality- it really shouldn't have away from the beef (like many of you lot have suggested). I agree that filet mignon doesn't need this much fuss, then I used ny strip instead. I didn't actually brand any modifications other than using finely chopped shallots instead of white onion and I used 1/2c of Stilton instead of 3/4c- A petty goes a long way!
02/22/2011
Wonderful! All I had on hand was Merlot, only other than that I made right past the recipe. Volition definitely be using this recipe again.
09/11/2006
This was just "okay" for us. I may endeavor this once more by tweaking information technology some. We enjoyed it, but were not wowed by information technology. Of form, we've been spoiled past the smothered filet recipe from this site (fantastic!) and then far, I've not found anything that can shell that recipe.
02/18/2012
Wow. This was absolutely delicious and very easy. I made it for my beau for Valentine's day (he LOVES blue cheese). I used a one-pound New York Strip. Subsequently searing in my iron skillet, I broiled for ten minutes and baked the topping for 3 minutes, which was close to perfect for medium-rare. I left it in the skillet for all three phases, which worked great. While the meat was resting for 15 minutes I broiled the asparagus in olive oil and lemon pepper, which was perfect timing. A starter of shrimp cocktail, spring mix with slivered almonds, craisins and sweetness grape tomatoes in a white wine vinaigrette, and garlic mashed potatoes rounded out the repast, paired with a lovely French Bordeaux, and "chocolate bar fondue" finished it off. Succulent. I'll definitely do this over again.
xi/19/2011
Amazing recipe. I have made this twice now for my fiance and I. The most recent I made with London Broil (inexpensive jr loftier teacher), which still turned out amazing. The dish was accompanied by slightly mashed potatoes and broccoli. This is a great recipe to make for a special holiday or occasion with simply you and someone you dear.
03/24/2011
This recipe was my very first attempt at making filet mignon and what a hitting! I suprised myself by how well they turned out. The panko crumbs/blue cheese mixture was perfect. I wouldn't change anything about this recipe. Tin't wait to make this again!
02/26/2012
Wow. This came out perfect. I wouldn't change a thing on this recipe. Information technology will be a Valentine's Solar day tradition.
03/09/2010
Absolutely Fantastic!!!! I loved it!!! The wine sauce was not equally flavorful as I expected merely it may have been the wine I used I think information technology was a fiddling sometime.
10/12/2008
What a disappointment. Equally someone else stated, filet mignon doesn't demand all this on information technology. I had to find out the hard way. The blue cheese crust gave information technology a slightly salty gustatory modality IMO. I've fabricated blue cheese sauce earlier that was fantabulous, just this was but overpowering. It needed to exist blended with something else like creme or pan juices before going on the steak to mellow out the flavor. The sauce reminded me of Salisbury steak. Information technology did cypher but disguise the season of the meat, and why would you lot want to do that with a cut like filet mignon? The meat should be the main flavor and anything else should be subtle. This, however, was not subtle and didn't taste like annihilation special for all the work involved in making it. Salve all the fancy flavorings for a cheap cutting of meat that actually needs it.
06/01/2004
This was very proficient but I thought it was a little sweet. If I make this again I volition probably use less onions in the sauce and effort to add something to make it a picayune less sweet.
06/24/2004
I take fabricated this recipie several times at present and it is crawly!!! got rave reviews on Fathers Solar day. If you don't similar a sweet sauce utilise a cabernet instead of the port. I personally adopt a sweeter sauce. I also strained the sauce so it was nice and smooth. definately a keeper!! thanks hebegebe
02/14/2011
very adept,i used garlic and herb breadcrumbs instead for panko and Clos Du Bois Zinfandel instead of port and then we drank information technology with dinner yum!
10/29/2007
This was i of those meals where I actually impressed myself, I can be my ain worst critic! I prepared the steak exactly equally directed, and it turned out super moist, a little more than medium than I wanted, so next time I may reduce the blistering time by 5 minutes. I used a good Merlot instead of Port because I was worried about the sugariness and I threw in some sauteed mushrooms, garlic, and shallots...it was fantastic! The blue cheese topping along with the vino sauce makes this an outstanding impressive dish!
01/24/2008
I love this recipe! So tender and yummy!
05/09/2006
The sauce was amazing! information technology really brought everything together,and the blue cheese gave information technology that little actress kick!
02/26/2008
First-class. I made this for my hubby on Valentines twenty-four hour period - only with New York strips and not filet mignon. In the cast atomic number 26 frying pan I cooked them virtually vii mintues per side for med-rare and and so just put the steaks in the bandage iron correct into the broiler to chocolate-brown the blue cheese. Yummy - and and then gourmet!
12/05/2011
Wow! Just wow! Followed the recipe exactly except no staff of life crumbs. Didn't accept them onhand so left them out. Otherwise followed it to the "T." Loved the way the flavors of the bluish cheese & port wine played off eachother. This is an instant favorite. Inexpressably stellar.
09/01/2009
made this recipe recently. It flavor of the filet mignon was incredible and blue cheese and staff of life crumbs add a dainty flavour to the meat. I got a piddling misfile on the sause in the beginning only i just put the sauce in with the meat when i baked the filet mignon.
08/07/2006
I followed the recipe exactly and it turned out perfectly. I will definatly make this one again.
10/27/2010
Delicious~
03/02/2006
Amazing recipe. My Married man loves Bluish cheese and I love vino so information technology fabricated an amazing mix of both.
02/15/2011
This recipe was incredible. I'd never made Filet Mignon before and was a little nervous because I've heard how finicky it tin be to melt. I followed this recipe exactly as it was stated (used a meat thermometer to check for the doneness rather than using the timer) and information technology came out just perfect. The meat was so tender I probably could've cut through it with a butter knife. I paired this with garlic mashed potatoes and parmesan asparagus and it made for the best Valentine's dinner I've always fabricated (or had for that matter).
02/eighteen/2007
If possible, I would give it more than 5 stars! Information technology turned out perfectly, despite the fact that no panko bread crumbs were available; I fabricated my own crispy staff of life crumbs and they worked great. This is a very special meal for a very speical occasion.
02/20/2011
Made this for Valentine's mean solar day- not to difficult to brand fifty-fifty for me who is not neat at making steak. The only change I would brand is adding more beef goop and port. Information technology says to reduce it until half cup but just the onions take upwardly half cup and I liked having more than sauce to cascade over the steak. I served information technology equally pictured over creamy ruddy mashed potatoes, perfect!
04/03/2012
Wonderful. Admittedly I did non follow the unabridged recipe but just the bones. I am allergic to onions so that was out. We didn't have blue cheese so I used fresh Parma/Reg and the sauce burnt and so I ommited that completely. The meat was wonderful and the topping rocked! I wish I could have followed 100% only it was perfect anyway!!
01/02/2006
Thank you for such a wonderful recipe. I fabricated this for New Year's Eve. It was thoroughly enjoyed. ( I just used regular bread crumbs as well)
Source: https://www.allrecipes.com/recipe/72267/blue-cheese-crusted-filet-mignon-with-port-wine-sauce/
0 Response to "Beef Rib Roast With Chocolate-port Sauce and Goat Cheese Potatoes"
ارسال یک نظر