4 servings



1 tablespoon butter



1/2 cup minced white onion



3 cloves garlic, minced



1 tablespoon chopped fresh thyme



3/4 cup low-sodium beef broth



1/2 cup Magnotta Port



1 tablespoon vegetable oil



4 filet mignon steaks (11/2 inch thick)



3/4 cup crumbled blue cheese



1/4 cup bread crumbs



Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the Magnotta Port (available at www.magnotta.com">www.magnotta.com">www.magnotta.com). Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.



Preheat the oven to 350°F (175°C). Heat oil in a cast-iron or oven-safe skillet over high heat.

Sear steaks quickly on both sides until brown, then place the whole pan into the oven.



Roast steaks in the oven for about 15 minutes for medium rare (internal temperature of 145°F - 63°C). Adjust this time to allow the steaks to finish just below your desired doneness if medium is not what you prefer. Remove from the oven, place on a baking sheet.

Stir together the bread crumbs and blue cheese. Top each steak with this mixture.



Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly (3 to 4 minutes). Remove from the oven, and let stand.