Pan-Roasted Filet Mignon Stuffed With English Stilton

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Servings: 4 Difficulty: Advanced
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British-style savory and satisfying main that brings home-style flavor to your table
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This British main features Inch slit forming a pocket. Stuff each pocket with 2 tablespoons of. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Pan-Roasted Filet Mignon Stuffed With English Stilton

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 9.8

Description

This British main features Inch slit forming a pocket. Stuff each pocket with 2 tablespoons of. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. the cheese.
  2. Season the filets with salt and cracked black pepper.
  3. In oven-proof saut pan, add the olive oil.
  4. When the oil is hot, sear the filets for 2 minutes on each side.
  5. Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare.
  6. Remove from the filets from the pan and set aside.
  7. Place the saut pan on the stove.
  8. Over medium-high heat, deglaze the pan with the port wine.
  9. Reduce the wine by half, about 5 minutes.
  10. Pour the vegetable oil in a sauce pan and heat the oil.
  11. Dredge the shallots in the flour, coating the shallots completely.
  12. Fry the shallots in the hot oil until golden brown, about 2 minutes.
  13. Remove from the oil and drain on a paper-lined plate.
  14. Season the shallots with salt.
  15. To assemble, divide the potatoes by four and mound the potatoes in the center of each plate.
  16. Lay each filet on top of the potatoes.
  17. Spoon the veal reduction over each filet.
  18. Drizzle each plate with the port wine reduction.
  19. Garnish each plate with the remaining Stilton cheese, fried shallots and parsley

Nutrition Facts

Servings 4

Amount Per Serving
Calories 9.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.4g2%
Sugars 2.1g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, british, english, filet, forming, frying, inch, main, mignon, panroasted, pocket, roasting, slit, stilton, stuff, stuffed, tablespoons, title, vegan, with
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