Pan Roasted Filet Mignon Stuffed With English Stilton And Walnuts | Emerils.com

Ingredients

• 1 pound new or small red potatoes, quartered
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• Salt and cracked black peppercorns to taste
• 1 cup Veal Reduction
• 3 ounces sliced bacon, chopped
• 2 tablespoons chopped shallots
• 1 teaspoon chopped garlic
• 1/2 cup walnut pieces
• 4 filet mignons (about 8 ounces each)
• Freshly ground black pepper to taste
• 1 cup crumbled Stilton cheese
• 1/2 cup port wine
• 1 cup vegetable oil
• 4 shallots, thinly sliced and separated into rings
• 1/4 cup bleached all-purpose flour
• 1 tablespoon chopped fresh parsley leaves