This meal will be served with the pancetta wrapped filet mignon, pan seared and broiled glazed with a port wine reduction along with a gruyere potato au gratin and some steamed broccoli.

so to start, peel and slice some potatoes and white onion, I used a mandolin arrange them in a buttered casserole dish starting with a layer of potatoes, then a layer of onion and repeat, season with salt and pepper



now we make a simple bechemel (reaux of flour and butter then some milk or heavy cream)



shred up some gruyere



add it to our base (now I've added some oregano and thyme) whisk constantly until the cheese has melted



add the mixture to your potatoes and onion, cover with foil and place in the oven @ 400 degrees for about 1 hour 30 minutes



now lets move onto the steaks

oh filet I love you.

salt, pepper, and some olive oil and then wrapped with pancetta and tied off




the rest is coming soon,

I have a feeling this is going to be really good, I'm thinking about either finishing the au gratin with some stilton blue or maybe putting it on the steaks and tossing that in the broiler before adding the port wine glaze, but I'm not sure just yet.

ok on with it then,

the reduction has started, dont boil this too hard or the acids will remain and your reduction will be bitter



potatoes have come out and smell delicious, had to towel off a little of the grease from the gruyere but eh whatever



this stuff tastes really good



and should be delicious on top of this



now that our steaks are approaching the correct doneness, lets add a slice of some nice stilton bleu cheese



and then into the broiler for a minute to melt it up



and service with a smile



and this my friends, is a perfectly cooked steak



enjoy!