Shelly's Recipe

SEARED FILET OF BEEF WITH STILTON BUTTER AND CANDIED SHALLOTS

Category: Steaks - Beef

Entree:
6 (5 oz) filet steaks
1 recipe Stilton (blue cheese) Butter
1 recipe Candied Shallots

Sauce:
1/2 cup Madeira
3/4 cup beef essence, meat glaze or glace de viande
1 - 2 tsp rosemary, chopped
2 tbsp unsalted butter

Stilton Butter:
1/4 lb unsalted butter
3 oz blue cheese
1 1/2 tsp cognac
1/4 tsp salt
1 1/2 tsp chervil
1 1/2 tsp chopped tarragon
1 1/2 tsp chopped chives

Candied Shallots:
2 lbs peeled shallots, root end still attached but trimmed
4 tbsp butter
1/3 cup dry red wine
1/3 cup cassis liqueur or syrup
1/3 cup port wine
1 bay leaf
1/2 tsp dried thyme
1/2 tsp grated zest of lemon
2 cups veal or chicken stock

Preheat oven to 400. Heat a 12-inch saute pan over medium high heat for 3 minutes. Rub steaks lightly with oil. Sear each side of the steak for 2 minutes turn and cook for 4 minutes or so until desired doneness. Remove steaks to platter, place a dollop of Stilton Butter on each medallion and keep warm.

Deglaze with Madeira and reduce to half. Stir in beef essence, rosemary to taste, and butter. Reduce to light coating consistency. Season to taste and spoon over steak. Garnish with Candied Shallots; place around the filet of beef or in a cluster of three. Serve with potato gratin.

Stilton Butter: In a bowl combine the butter, cheese, cognac and salt. Mash together until blended. Stir in the herbs. Refrigerate or freeze until needed. Bring to room temperature before using.

Candied Shallots: Melt butter in a saucepan. Add shallots and toss to coat with butter. Cook, tossing often, until golden brown. Combine wine, cassis and stock together. Add 1/4 of the red wine, cassis and stock. Cook gently reducing to a glaze, repeat addition of liquids and reduction until shallots are tender. Reserve until needed. Serves 6