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Ingredients

• 1 pound red bliss potatoes, quartered
• Cracked black pepper
• Salt
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• 1 cup veal stock
• 3 ounces bacon, chopped
• 1 cup veal stock
• 2 tablespoon chopped shallots

• 1 teaspoon chopped garlic
• 1/2 cup walnut pieces
• 4- 8-ounce filet mignons
• 1 cup crumbled Stilton cheese
• 1/2 cup port wine
• 1 cup vegetable oil
• 4 whole shallots, cut into 1/4-inch rings
• 1/4 cup flour
• 1 tablespoon chopped parsley

Description

Cooking Channel Serves Up This Pan-Roasted Filet Mignon Stuffed With English Stilton Served With Potato Walnut Confit And Port Wine Reduction Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel