SEARED FILET MIGNON WITH BLUE CHEESE
AND SWEET AND SPICY WALNUTS

"The walnuts add crunch and flavor to the classic pairing of filet mignon with blue cheese. Enjoy a full bodied Cabernet Sauvignon with this dish, one that can stand up to the richest of the meat and flavor of the blue cheese."

4 (8 oz. each) filet mignons
1/4 cup blue cheese crumbles
1/4 cup Sweet and Spicy Walnuts (recipe follows)
Juice of 1 lemon
1/2 cup demi-glace*
1/4 cup butter
Salt and pepper to taste

Season the filets with salt and pepper.

Preheat the oven to 400 degrees F.

Heat a cast iron skillet (or other heavy bottomed pan) to very hot. Add a tiny bit of olive oil to the pan, swirl to coat the bottom of the pan, and add the filets. Sear until well caramelized on both sides, and then finish cooking in the oven to the desired temperature.

Gently mix the Sweet and Spicy Walnuts and cheese together, and divide evenly on top of the filets. Return the filets to the oven just until the cheese is melted.

Arrange the filets on a serving platter and reserve.

Deglaze the cooking pan with the lemon juice, scraping all the brown bits up from the bottom of the pan. Add the demi-glace and bring to a boil. Whisk in the butter quickly and remove from the heat. Season if necessary with salt and pepper.

Spoon the demi-glace over the top of the filets.

*Demi-glace (also known as demi-glaze) is a combination of brown sauce, beef or veal stock and Madeira wine or sherry. All ingredients are reduced by half to concentrate flavor. You can buy demi-glace in specialty grocery stores, or you can use reduced beef stock or a good red wine in its place.

SWEET AND SPICY WALNUTS
Servings: 16

4 cups California walnuts, halves and pieces
2 egg whites, lightly beaten
1/2 cup granulated sugar
3 tablespoons cayenne pepper

Preheat oven to 350 degrees F.

Toss walnuts with egg whites.

Mix sugar with cayenne pepper and toss with the walnuts and egg whites. Spread walnuts on a baking sheet that has been sprayed with cooking oil.

Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.

Serve with Seared Filet Mignon with Blue Cheese or as an appetizer or snack.

Servings: 4
From: Chef Rob Stevens, The Inn at Tres Pinos
Source: Walnut Marketing Board