Eye Fillet Steaks with Blue Cheese and Port Wine Sauce

    35 minutes

    This is a wonderfully tender and flavourful way to prepare good eye fillet steaks. The sauce can be made a day ahead to cut down on prep time.

    485 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1/2 cup minced white onion
    • 3 cloves garlic, minced
    • 1 tablespoon chopped fresh thyme
    • 3/4 cup (190ml) reduced salt beef stock
    • 1/2 cup (125ml) port
    • 1 tablespoon vegetable oil
    • 4 eye fillet steaks (4cm thick)
    • 3/4 cup crumbled blue cheese
    • 1/4 cup panko bread crumbs

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt butter in a frypan over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef stock, scraping any onion bits from the bottom of the pan, then stir in the port wine. 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 180C. Heat oil in a cast-iron or other oven-safe frypan 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. Remove from the oven and place on a baking tray. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
    4. Preheat the grill. Place steaks under the grill until the cheese topping is browned and bubbly, 3 to 4 minutes. Remove from the oven and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

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    Reviews in English (364)


    Quite delicious! The fresh thyme is essential. We also made a few changes. First we used our favorite Merlot instead of Port Wine which was still fabulous. We also marinated the steaks in a mixture of Merlot, Worcestershire, Mustard and some spices. Even though we made it for 2, we used the entire sauce recipe. We also used high quality Gorgonzola cheese since we prefer this. For those of you not used to cooking steaks in the oven, remember when you're searing you aren't cooking the steak. Just sear it until the color is brown, otherwise you'll have grey steak from the oven. Also, we have a gas oven that cooks a bit high so we reduced the cooking time of the steaks to 10 minutes and 3 minutes in the broiler. We used a NY Strip and a Ribeye and they tasted wonderful. It's also important to let the steaks rest after the oven so the juices redistribute so don't forget this part. We mashed red skin potatoes and added 1 tbs of the gorgonzola cheese and 1 tbs of heavy cream (you can sub milk) for the right consistency. We also served with asparagus that we grilled on our foreman.  -  16 Feb 2008  (Review from Allrecipes USA and Canada)


    This was fabulous. The end result was as good as anything we have had in a 5 star restaurant. I made them exactly as the recipe stated (using Gorgonzola Blue Cheese). Although, I only made 2 filets and didn't change the amount of the sauce, there was plenty that way. I was concerned about them cooking too much, so I quickly seared them, then baked them for 10 minutes. I broiled them (not too close to the heat, the cheese will burn) for 4 minutes. Then I turned off the oven and put them on the bottom rack for one minute. We like our steak on the rarer side, so that extra minute was not needed. The steaks were still pink in the middle, but could have been cooked just a little less. I served this with the Roasted Garlic Mashed Potatoes (submitted by Kathleen Burton) that I modified a bit (see my review), a caeser salad, and a bottle of Stag's Leap 2003 Cabernet Sauvignon. The meal was to die for...  -  02 Mar 2007  (Review from Allrecipes USA and Canada)


    Absolutely amazing. I used rib eye steaks instead of filet, but I followed the cooking time suggested and they came out perfectly. My husband could not stop saying how good they were. To save on dishwashing, I just broiled the steaks right in the cast iron skillet instead of transferring them to a baking sheet--it worked great. I served the steaks with a green salad (topped with orange sections, cranberries, toasted pecans and a light vinaigrette), a shitake mushroom risotto and sourdough bread. The best meal we've had in a long time!  -  15 Dec 2006  (Review from Allrecipes USA and Canada)