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Sirloin Bleu Cheese Stuff Fillet with Port Wine Sauce


  • 4 US Prime Sirloin Filet

  • ½ cup of bleu cheese crumbles

  • Taste Salt and Pepper

  • 1 cloves of garlic minced

  • 2TBS olive oil

  • 2 sprigs each of oregano and thyme leaves chopped

  • 2TBS Fresh Chopped Parsley

Port Wine Sauce:

  • 1 Shallot minced

  • ½ cup Port Wine

  • ½ TBS Olive Oil

  • 1 Container More Than Gourmet Red Wine Sauce

  • Taste Salt and Pepper


Preheat oven to 425*

Mix together the herbs and blue cheese.

Cut a slit through the middle of each steak, horizontally, about three quarters of the way through. Be careful not to cut all of the way through leaving a “pocket” in the steak.

Open the pocket and stuff the steak with the blue cheese mixture, careful not to over stuff. Season the filets with Borsari seasoning.

In a sauce pan add the oil & caramelize the shallots, add the port wine and reduce by half. Add the Red Wine Sauce and reduce to desired consistency. Season to taste

Heat a skillet over medium high heat add a little oil and place the steaks in the pan to sear each side for about 2-3 minutes. Finish cooking the steaks in the oven for about 6-8 minutes or until done to your likeness.

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