Stuffed Filet Mignon with Red Wine Sauce
Submitted by dashope
Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the steak you bring out when you really want to make an impression.
Four generous filet mignons get a hidden pocket carved inside, then layered with crumbled Roquefort blue cheese and thinly sliced shiitake mushrooms. A hard sear in clarified butter locks everything in.
The red wine sauce comes together fast in the same pan: shallots reduced with red wine, fortified with veal or beef stock, and finished with cold butter whisked in until glossy and rich.
Ready in 30 minutes. Steakhouse quality, home kitchen effort.
Pro Tips
- Press the slit firmly closed before searing. The cheese melts inside, and you want it to stay there.
- Use clarified butter (or ghee) for the sear. Regular butter will burn at the high heat you need for a proper crust.
- Whisk the cold butter into the sauce one piece at a time, off the heat if needed. This creates that glossy, emulsified finish.
- Let the filets rest for 3 to 4 minutes before serving so the juices settle and the cheese stops bubbling.
Ingredients
Directions
In a side of each filet mignon make a slit 1 inch long.
Stick a paring knife through the slit and cut out a pocket inside the filet.
Stuff the filets with alternating layers of the cheese and the mushroms.
End the top layer with the mushrooms.
Press the slit together so that it closes.
In a large skillet place the butter and heat it on medium high until it is hot.
Add the stuffed filet mignons and sauté them for 4 to 6 minutes on each side, or until the desired doneness is achieved.
Pour the Red Wine Sauce over the top of the filets.
RED WINE SAUCE: In a small saucepan place the red wine and the shallots.
Cook them on medium high for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons.
Add the veal stock and cook the sauce for 15 minutes, or until it is reduced by ¼.
While whisking constantly, add the pieces of butter one at a time.
Add the salt and stir it in.
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