Ingredients
- 1/2 cup grapeseed oil, divided
- 1 large red onion, diced
- 2 cloves chopped garlic
- 1/2 pound fresh corn kernels, about 2 ears** see Cook's note
- 1 pound diced potatoes - about 4 medium potatoes (place diced potatoes on paper toweling to absorb moisture)
- Salt
- Pepper
- 1 tomato, diced, centers removed
- 1/4 cup chopped fresh chives
- 3 ounces goat cheese or herb cheese (Recommended: Boursin)
- 3 tablespoons grapeseed oil
- 1 tablespoon (1 to 2 cloves) chopped garlic
- 2 finely diced shallots, or 1 white onion, finely diced
- Any meat trimmings you may have from the beef (see beef ingredient below)
- 1/2 (750 milliliter) bottle port wine
- 1 cup strong beef stock or demi-glace
- 1 tablespoon freshly chopped thyme leaves
- 1 tablespoon freshly chopped rosemary leaves
- 1 stick (1/2 cup) unsalted butter
- 6 (4-ounce) beef tenderloins, trimmed, trimmings reserved
- Salt
- Pepper
- 6 ounces blue cheese
- 3/4 cup bread crumbs
- 1/8 cup grapeseed oil
Description
Food Network Invites You To Try This Blue Cheese Crusted Filet With Potato And Corn Hash And A Port Reduction Recipe From Dinner: Impossible.
Food Network
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