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+-- Thread: Looking for Stuffed Fillet Mignon (/showthread.php?tid=72913)
Looking for Stuffed Fillet Mignon - dvhastings - 01-01-2009
We've recently moved, and I can't seem to find my Cuisine at Home with the Spinach/Bacon/Blue Cheese stuffed fillet recipe. Anyone have it?
Re: Looking for Stuffed Fillet Mignon - cjs - 01-01-2009
here you go -
Spinach-Blue Cheese Stuffed Filet Mignon
(Cuisine at home, December 2005, Issue 54, p. 10)
Makes: 4 Stuffed Filets Total Time: 1 Hour + Chilling Rating: Intermediate
For the Filling —
Saute and Add:
3 strips thick-sliced bacon, diced
6 cups fresh spinach, chopped
3 garlic cloves, minced
1/4 cup dry sherry
Combine:
Spinach mixture
1 cup blue cheese, crumbled
1 T. minced fresh thyme
Salt and pepper to taste
For the Filets —
Tie and Sear; Cut Pockets in:
4 filet mignon steaks, 2 inches thick (about 8 oz. each)
Salt and pepper
3 T. olive oil
Stuff Filling into Filets; Top with:
2 T. Parmesan cheese, shredded
Related Recipes:
Shrimp Étouffée Stuffed Filet Mignon
Béarnaise Sauce
Warm Roasted Vegetable Salad
Saute bacon in a saute pan over medium-high heat for 2 minutes. Add garlic and spinach; stir to coat with drippings. Add sherry and cook until nearly evaporated, about 5 minutes, scraping up the bits from the pan. Cool slightly.
Combine spinach mixture with cheese, thyme, and seasonings.
Tie filets; pat dry with paper towels and season. Sear steaks in oil in a large saute pan over medium-high heat for 5 minutes on each side. Transfer to a cooling rack; cut pockets in filets, as shown.
Stuff steaks with filling using a small spoon to push the filling under the flaps of meat. Pile more filling on top of the flaps. (Stuffed filets may be covered with plastic and chilled for up to 24 hours. Remove from refrigerator 30 minutes before roasting.) Sprinkle tops of filets with cheese just before finishing in the oven. Preheat oven to 400°. Roast filets on a rack for 20–30 minutes. Let rest, then remove strings before serving. Shown here with Béarnaise Sauce and Warm Roasted Vegetable Salad.
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Do you need the others??
Béarnaise Sauce
(Cuisine at home, December 2005, Issue 54, p. 9)
Makes: 1 Cup Total Time: 20 Minutes Rating: Easy
Bring to a Boil; Reduce:
1/2 cup dry white wine
2 T. shallots, minced
6 whole black peppercorns
1 sprig fresh tarragon
Juice of 1/2 a lemon
Gradually Add; Strain:
12 T. unsalted butter, cubed
Slowly Whisk in:
3 egg yolks, beaten with 2 T. water
Off Heat, Finish with:
1 T. chopped fresh tarragon
1/4 t. Worcestershire sauce
Salt and Tabasco to taste
Related Recipes:
Shrimp Étouffée Stuffed Filet Mignon
Spinach-Blue Cheese Stuffed Filet Mignon
Bring wine, shallots, peppercorns, tarragon sprig, and lemon juice to a boil in a saucepan. Simmer until liquid is reduced to 2 T., about 5 minutes. Reduce heat to medium.
Gradually add butter a few pieces at a time, whisking constantly until melted. Strain and return liquid to the saucepan over low heat.
Slowly whisk the yolk mixture into the butter mixture a little at a time. Cook until thickened, about 3 minutes.
Off heat, finish with tarragon and seasonings.
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Welcome to the forum! THis really looks good.
Re: Looking for Stuffed Fillet Mignon - dvhastings - 01-01-2009
Thanks so much! It is an excellent recipe, and especially helpful because you can make it in advance for company. Of course, it is the one edition of the magazine that I can't find! I've made this many times. Happy New Year from Gloucester, Massachusetts!
Re: Looking for Stuffed Fillet Mignon - labradors - 01-01-2009
Happy New Year from La Ceiba, Honduras, DV! Since it looks like you've found the filet mignon, maybe you could send me some in email. Better yet, if you're in Gloucester, maybe you could email me some cod! LOL!
Welcome to the forum!
Re: Looking for Stuffed Fillet Mignon - Roxanne 21 - 01-01-2009
WELCOME dv----please visit again.
We have a lot of fun here. I'm from your neck of the woods--other side of the state though. That is one of my go to recipes when I have a dinner party...you're right, great to put together beforehand--
Re: Looking for Stuffed Fillet Mignon - DFen911 - 01-01-2009
Hi DV
Welcome to the boards. That is a fantastic recipe!! Everytime the meat is on sale we do that dish.
Re: Looking for Stuffed Fillet Mignon - HomeCulinarian - 01-01-2009
Hey, DV, welcome to the forum. That's one of our favorite dishes to make when the kids aren't around. The younger ones don't do bleu cheeses.
Re: Looking for Stuffed Fillet Mignon - BarbaraS - 01-01-2009
Quote:
Hey, DV, welcome to the forum. That's one of our favorite dishes to make when the kids aren't around. The younger ones don't do bleu cheeses.
I can understand their tastes. I hated roqueforte and blue cheese when I was a kid, until I was older. It tasted moldy, and until you develop the taste buds, it's no good to force the issue.
Maybe it would be good to use a milder sharp cheese, there are so many readily available on the market now.
Barbara
Re: Looking for Stuffed Fillet Mignon - luvnit - 01-01-2009
Ahhh... Issue No. 54
Re: Looking for Stuffed Fillet Mignon - Gourmet_Mom - 01-01-2009
Which I finally own....you all can tease me no longer...LOL!
