Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

INGREDIENTS

• 1 1/2 pounds small red potatoes, scrubbed and cut lengthwise into 8 wedges each
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces bacon, chopped
• 1/2 cup walnut pieces
• 2 tablespoons chopped shallots
• 1 teaspoon chopped garlic
• 1/2 cup ruby port
• 1 cup Reduced Beef Stock
• 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
• 4 (8-ounce) filet mignon steaks
• 2 teaspoons coarse salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup crumbled Stilton or other blue cheese
• Fried Shallot Rings
• 1 tablespoon chopped fresh flat-leaf parsley