Blue Cheese Filet Recipe
bacon wrapped 10 oz. center cut, Fourme d’Ambert, roasted pear, Port wine reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pear
Preheat the oven to 400°F (200°C). Cut the pear in half, remove the core, and drizzle with olive oil. Place the pear halves on a baking sheet and roast in the oven for about 20 minutes until tender and caramelized.
- 2
Wrap the Filet
While the pear is roasting, season the filet mignon with salt and black pepper. Wrap each filet with 2 slices of bacon, securing with toothpicks if necessary.
- 3
Sear the Filet
Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the bacon-wrapped filet and sear for about 3-4 minutes on each side until the bacon is crispy and the filet is browned.
- 4
Finish Cooking the Filet
Transfer the skillet to the oven (or transfer the filet to a baking dish) and roast for an additional 10-15 minutes for medium-rare, or until desired doneness is reached.
- 5
Make the Port Wine Reduction
In a small saucepan, pour in the Port wine and bring to a boil. Reduce the heat and let it simmer until it thickens and reduces by half, about 10-15 minutes.
- 6
Assemble the Dish
Remove the filet from the oven and let it rest for a few minutes. Plate the roasted pear alongside the filet, crumbling Fourme d’Ambert cheese over the top. Drizzle the Port wine reduction over the filet and pear before serving.
