Name: Stuffed Filet Mignon with Red Wine Sauce
Ingredients: 4 Filet mignons (10 oz. each); 12 oz Roquefort cheese, crumbled; 12 Shitake mushrooms thinly sliced; 1/2 c Clarified butter; melted; 1/2 c Red wine; 6 Shallots; diced; 2 c Veal stock; 2 tb Sweet butter cut into small pieces; Salt (to taste)

Ten Reasons Why Single Adults Are Turned Off by the Church: 10. Frivolous jokes degrade the single lifestyle. 9. Church leadership is mainly interested in the interests and needs of married people. 8. Budgeted funds for single ministry are usually inadequate or nonexistent. 7. Singles feel the church neglects them. 6. There is a perception that single adults are morally loose. 5. Marriage is portrayed as normal for everyone. 4. The emphasis on “family church” really means couples and kids. 3. All singles are lumped into the same category as “unmarried.” 2. Divorced personas feel rejected. 1. Singles often feel left out.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meats	4	Servings

INGREDIENTS

4		Filet mignons (10 oz. each)
12	oz	Roquefort cheese, crumbled
12		Shitake mushrooms thinly sliced
1/2	c	Clarified butter; melted
1/2	c	Red wine
6		Shallots; diced
2	c	Veal stock
2	tb	Sweet butter cut into small pieces
		Salt (to taste)

INSTRUCTIONS

RED WINE SAUCE
In a side of each filet mignon make a slit 1" 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 saut. 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 1/4. While whisking
constantly, add the pieces of butter one at a time. Add the salt and stir
it in.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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