Elevate your dinner game with this elegant Stuffed Filet Mignon. Each tender cutlet is pocketed with a luscious blend of crumbled Roquefort cheese and savory shiitake mushrooms, creating a perfect balance of creamy, pungent, and earthy flavors. The steaks are seared to perfection and served with a sophisticated red wine sauce made from reduced wine, sweet veal stock, and butter for a glossy, rich finish. This dish is ideal for special occasions, date nights, or when you want to impress guests with a restaurant-quality meal at home. It pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete, satisfying experience.
Stuffed Filet Mignon With Red Wine Sauce
Description
Elevate your dinner game with this elegant Stuffed Filet Mignon. Each tender cutlet is pocketed with a luscious blend of crumbled Roquefort cheese and savory shiitake mushrooms, creating a perfect balance of creamy, pungent, and earthy flavors. The steaks are seared to perfection and served with a sophisticated red wine sauce made from reduced wine, sweet veal stock, and butter for a glossy, rich finish. This dish is ideal for special occasions, date nights, or when you want to impress guests with a restaurant-quality meal at home. It pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete, satisfying experience.Ingredients
Directions
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Preheat a large oven-safe skillet over medium-high heat.
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Using a paring knife, cut a 1-inch slit into the side of each filet mignon and carefully carve out a pocket inside without piercing through the other side.
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Finely chop the shiitake mushrooms if not already sliced.
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Stuff each filet pocket with alternating layers of crumbled Roquefort cheese and mushrooms, ending with a layer of mushrooms on top.
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Press the slit closed to seal the filling inside the steak.
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Add clarified butter to the hot skillet until it is melted and shimmering.
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Sear the stuffed filets for 4 to 6 minutes on each side, or until cooked to your desired doneness.
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While the steaks cook, prepare the sauce: In a small saucepan, combine red wine and diced shallots.
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Simmer the wine mixture over medium-high heat for 4 to 6 minutes, reducing it until only 3 tablespoons of liquid remain.
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Add veal stock to the saucepan and continue cooking for 15 minutes, or until the liquid is reduced by one-quarter.
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Remove the saucepan from heat. While whisking constantly, add sweet butter one piece at a time until fully emulsified and glossy.
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Season the sauce with salt to taste and stir to combine.
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Pour the red wine sauce over the seared filets and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1365.0kcal
- % Daily Value *
- Total Fat 118.9g183%
- Saturated Fat 70.0g350%
- Cholesterol 345.0mg115%
- Sodium 1035.0mg44%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 3.0g12%
- Sugars 11.4g
- Protein 56.0g113%
* 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
Let the filets rest for 5 minutes after searing before slicing to allow juices to redistribute.
If veal stock is unavailable, you can substitute with high-quality beef broth, though the flavor will be slightly less nuanced.
Ensure the steak pockets are sealed well; if the filling leaks, you can secure them with toothpicks, but remove before serving.
For a richer sauce, ensure the butter is cold when whisking it in to create a stable emulsion.
Roquefort is a strong cheese; if you prefer a milder flavor, you can substitute with Gorgonzola or blue cheese crumbles.
