Pan-Roasted Filet Mignon Stuffed with English Stilton

Pan-Roasted Filet Mignon Stuffed with English Stilton 1 pound of Red bliss potatoes Cracked black pepper; to taste Salt, to taste 1 tablespoon of dried thyme 2 tablespoons of Olive oil 1 cup of Veal stock 3 ounces of Bacon, chopped 1 cup of Veal stock 2 tablespoon of chopped shallots 1 teaspoon of chopped garlic 1/2 cup of  Walnut pieces 4 Filet mignons, 8  ounces each 1 cup of crumbled Stilton cheese 1/2 cup of Port wine 1 cup of Vegetable oil 4 Shallots,  cut 1/4 rings 1/4 cup of flour 1 tablespoon of chopped parsley Preheat the oven to 400ºF. In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil. Season with salt and cracked black pepper. Place the potatoes in an oven-proof sauté pan. Roast the potatoes for 20 minutes or until golden-brown. Remove the potatoes from the oven and turn into a mixing bowl. Place the sauté pan on the stove. Over medium-high heat, deglaze the pan with the veal stock. Reduce the stock by half, about 8 minutes. Set the veal reduction aside and keep warm. In a hot sauté pan, render the bacon until crispy, stirring occasionally, about 8 minutes. Stir in the shallots, garlic, and walnuts. Sauté for 2 minutes. Remove from the heat. In a mixing bowl, toss the potatoes with the bacon mixture. Set the potatoes aside in a warm place. On the side of each filet make a 2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with salt and cracked black pepper. In oven-proof sauté pan, add the olive oil. When the oil is hot, sear the filets for 2 minutes on each side. Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare. Remove the filets from the pan and set aside. Place the sauté pan on the stove. Over medium-high heat, deglaze the pan with the port wine. Reduce the wine by half, about 5 minutes. Pour the vegetable oil in a sauce pan and heat the oil. Dredge the shallots in the flour, coating the shallots completely. Fry the shallots in the hot oil until golden-brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season the shallots with salt. To assemble, divide the potatoes by four and mound the potatoes in the center of each plate. Lay each filet on top of the potatoes. Spoon the veal reduction over each filet. Drizzle each plate with the port wine reduction. Garnish each plate with the remaining Stilton cheese, fried shallots and parsley. This recipe yields 4 main-course servings. Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "johndavid@prodigy.net" <johndavid@prodigy.net> on Mar 19, 1998