| Blue Cheese Crusted Filet Mignon |
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4 servings Ingredients:
1 tablespoon butter 1. 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). 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. 2. 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. 3. 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. 4. 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. For more great recipe ideas log onto www.magnotta.com. Courtesy of News Canada |
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(NC)—With the cost of food on the rise, there's no better time to start growing your own organic herbs, fruits and vegetables. The best part about incorporating edible items into the garden (aside from the taste and health benefits) is that you don't need to be an avid gardener or have a large garden space to get started.
