🫙 From the Spice Rack
Stuffed Filet Mignon with Red Wine Sauce
4 Filet mignons (10 oz. each) 12 oz Roquefort cheese, crumbled 12 Shitake mushrooms - thinly sliced 1/2 c Clarified butter; melted
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Ingredients6 items
Ingredients
- 4filet mignons (10 oz. each)
- 12ozroquefort cheese, crumbled
- 12shitake mushrooms
- 6shallots; diced
- 2cup veal stock
- 2tbsp sweet butter
Directions
- 1
4 Filet mignons (10 oz
- 2
each) 12 oz Roquefort cheese, crumbled 12 Shitake mushrooms - thinly sliced 1/2 c Clarified butter
- 3
melted -------------------------------RED WINE SAUCE------------------------------- 1/2 c Red wine 6 Shallots
- 4
diced 2 c Veal stock 2 tb Sweet butter - cut into small pieces Salt (to taste) In a side of each filet mignon make a slit 1" long
- 5
Stick a paring knife through the slit and cut out a pocket inside the filet
- 6
Stuff the filets with alternating layers of the cheese and the mushroms
- 7
End the top layer with the mushrooms
- 8
Press the slit together so that it closes