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1
Preheat oven to 375 degrees F.
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2
In a large oven-safe skillet add 1/4 cup of the oil and get the pan warm over medium-low heat on the stovetop.
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3
Add the diced onion, garlic, and corn kernels.
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4
Saute together until the corn feels cooked to the bite.
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5
This takes about 5 minutes.
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6
Then, set aside.
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7
Make sure the potatoes are very dry then, in a large bowl, toss the diced potatoes with the remaining 1/4 cup oil and season them with salt and pepper.
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8
It is important that the potatoes get a nice even coating of oil.
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9
Place them onto a large roasting tray.
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10
Top the potatoes with the sauteed corn and onion mixture and place in the oven to cook.
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11
This should take about 30 to 45 minutes (some ovens may need longer than others).
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12
Wait until just before serving to mix in the diced tomatoes and chopped chives and crumble in the goat's cheese.
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13
Adjust the seasoning using salt and pepper, as needed.
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14
Keep in a warm place until needed.
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15
In a large saucepan add the oil, and saute the garlic and shallots over a gentle heat until translucent.
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16
(If you have any trimmings of meat, you would add them at this time).
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17
Deglaze the pan with the wine, and add the beef stock and the fresh herbs.
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18
Allow this mixture to reduce.
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19
It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered.
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20
You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor).
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21
Remove from the heat and whisk in the whole stick of butter, and allow to rest.
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22
Just before plating, strain the sauce through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs.
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23
Season the fillets with salt and pepper.
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24
In a mixing bowl, crumble the blue cheese into the bread crumbs and set aside.
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25
Heat an oven-safe saute pan on the stovetop, adding just enough oil to coat the bottom.
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26
Cook the fillets in the pan for approximately 2 to 3 minutes on 1 side, then turn them and continue the searing process on the other side for another 2 to 3 minutes.
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27
Leave the fillets in the same pan and press a 1/4 to 1/2-inch thick layer of the blue cheese mixture on each of them.
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28
Place the steaks into the oven for a further 6 to 8 minutes, depending on the thickness of the steaks.
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29
(Only you know your oven and your own preference for doneness).
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30
Remove the steaks from the oven and let rest.
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31
(Remember, the meat will continue to cook for another 5 minutes while resting).
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32
Take the potato hash (now heated and mixed with the tomatoes and cheese) and, using a 3 to 4-inch diameter circular pastry cutter, fill the cutter with hash in the center of each plate.
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33
Place a fillet on top, and drizzle with the port sauce.
