| 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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