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Stuffed Filet Mignon with Red Wine Sauce

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Submitted by dashope

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

40 1156
OUNCES ML/G BEEF, FILET MIGNON
four 10 ounce steaks
12 346.8
OUNCES ML/G ROQUEFORT CHEESE
crumbled
12 12
EACH EACH MUSHROOMS, SHIITAKE
thinly sliced *
½ 118
CUP ML GHEE (CLARIFIED BUTTER)
melted
Red wine sauce
½ 118
CUP ML RED WINE *
6 6
EACH EACH SHALLOTS
diced *
2 473
CUPS ML BEEF STOCK
prefer veal stock if possible
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
cut into small pieces
1 1
X X SALT
to taste *

Directions

In a side of each filet mignon make a slit 1 inch 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 ¼.

While whisking constantly, add the pieces of butter one at a time.

Add the salt and stir it in.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 545 60% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 1064mg 44%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 100g
Vitamin A 19% Vitamin C 1%
Calcium 32% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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