Stuffed filet mignon with red wine sauce
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Stuffed filet mignon with red wine sauce
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Last updated 6/12/2012 12:55:48 AM. Recipe ID 17786. Report a problem with this recipe.
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      Title: Stuffed filet mignon with red wine sauce
 Categories: Meats
      Yield: 4 Servings
 
      4    Filet mignons (10 oz. each)
     12 oz Roquefort cheese, crumbled
     12    Shitake mushrooms
           - thinly sliced
    1/2 c  Clarified butter; melted

MMMMM-----------------------RED WINE SAUCE----------------------------
    1/2 c  Red wine
      6    Shallots; 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.  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 1/4. While whisking constantly,
  add the pieces of butter one at a time. Add the salt and stir it in.
 




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Recipe ID 17786 (Apr 03, 2005)

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