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1
Preheat the oven to 400u00b0F.
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2
In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil.
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3
Season with salt and cracked black pepper.
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4
Place the potatoes in an oven-proof saute pan.
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5
Roast the potatoes for 20 minutes or until golden brown.
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6
Remove the potatoes from the oven and turn into a mixing bowl.
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7
Place the saute pan on the stove.
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8
Over medium-high heat, deglaze the pan with the veal stock.
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9
Reduce the stock by half, about 8 minutes.
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10
Set the veal reduction aside and keep warm.
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11
In a hot saute pan, cook the bacon until crispy, stirring occasionally, about 8 minutes.
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12
Stir in the shallots, garlic, and walnuts; saute for 2 minutes and then remove from the heat.
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13
In a mixing bowl, toss the potatoes with the bacon mixture.
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14
Set the potatoes aside in a warm place.
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15
On the side of each filet make a 2-inch slit forming a pocket.
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16
Stuff each pocket with 2 tablespoons of the cheese.
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17
Season the filets with salt and cracked black pepper.
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18
In an oven-proof saute pan, add the olive oil.
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19
When the oil is hot, sear the filets for 2 minutes on each side.
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20
Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare.
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21
Remove the filets from the pan and set aside.
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22
Place the saute pan on the stove.
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23
Over medium-high heat, deglaze the pan with the port wine.
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24
Reduce the wine by half, about 5 minutes.
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25
Pour the vegetable oil in a saucepan and heat the oil.
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26
Dredge the shallots in the flour, coating the shallots completely.
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27
Fry the shallots in the hot oil until golden brown, about 2 minutes.
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28
Remove from the oil and drain on a paper-lined plate.
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29
Season the shallots with salt.
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30
To assemble, divide the potatoes by four and mound the potatoes in the center of each plate.
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31
Lay each filet on top of the potatoes.
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32
Spoon the veal reduction over each filet.
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33
Drizzle each plate with the port wine reduction.
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34
Garnish each plate with the remaining Stilton cheese, fried shallots and parsley.
