Marinated Filet Mignon

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Servings: 4 Difficulty: Intermediate
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Elegant beef tenderloin steaks infused with a rich Burgundy and brandy marinade, stuffed with savory mushrooms and bacon.
Marinated Filet Mignon recipe image
Marinated Filet Mignon recipe image
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Marinated Filet Mignon

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 114.1

Description

This sophisticated Marinated Filet Mignon elevates a classic steak dinner with deep, complex flavors. The beef tenderloin is generously marinated in a blend of Burgundy wine, brandy, and aromatic spices for at least 24 hours, ensuring exceptional tenderness. Each steak is carefully stuffed with earthy sliced mushrooms and crispy bacon pieces, adding texture and savory richness. Served with a velvety pan sauce made from butter, flour, and beef stock, this dish offers a luxurious dining experience perfect for romantic evenings, special celebrations, or when you want to impress guests with restaurant-quality cuisine at home. The combination of tender meat, savory stuffing, and rich sauce creates a truly memorable meal.

Ingredients

Directions

  1. Prepare the marinade by combining 1 tsp crushed black peppercorns, 3 bay leaves, 1/2 tsp allspice, 5 cloves, 1 cup brandy, 1 cup Burgundy wine, and 1 cup vegetable oil in a 9x9x3 inch pan or dish.
  2. Place the 4 filet mignon steaks into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours, turning occasionally.
  3. Make two 3-inch long slits in each steak, being careful not to cut all the way through to the underside.
  4. Stuff the slits with the sliced mushrooms and quartered bacon pieces. Season the inside of the slits with salt and pepper.
  5. Remove the steaks from the marinade and drain well. Discard the solid spices from the marinade but reserve the liquid.
  6. Grill the stuffed steaks to your desired doneness (rare, medium, or well done), turning once halfway through cooking.
  7. While the steaks grill, prepare the sauce by melting 1/2 cup butter in a small saucepan over medium heat.
  8. Stir in 3 tbsp flour and cook, stirring constantly, until the mixture is smooth and lightly browned.
  9. Gradually whisk in 2 cups beef stock and 1 cup of the reserved marinade liquid until smooth.
  10. Add the remaining sliced mushrooms to the sauce and simmer until heated through and slightly thickened.
  11. Pour the warm mushroom sauce over the grilled filets and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 114.1kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 2.1g11%
Cholesterol 6.9mg3%
Sodium 265.1mg12%
Total Carbohydrate 5.2g2%
Dietary Fiber 1.5g6%
Sugars 3.1g
Protein 10.2g21%

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

Note

For best results, marinate the steaks for 24-48 hours to allow the flavors to penetrate deeply.

Ensure the slits in the steak are deep enough to hold the stuffing but not so deep that they cut through the entire steak.

You can substitute Burgundy wine with a dry red wine of your choice. Brandy can be replaced with cognac for a smoother flavor.

If you prefer a thicker sauce, simmer it a few minutes longer after adding the stock.

Serve with roasted potatoes, steamed vegetables, or mashed potatoes to complement the rich flavors.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: beef, filet mignon, steak, marinated, burgundy, brandy, bacon, mushrooms, grilled, pan sauce, gourmet, dinner party, tenderloin, spices, bay leaves, cloves, allspice, vegetable oil, butter, beef stock
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