Grilled Filet Mignon Stuffed with Foie Gras and Mor

Name: Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin; 4 (2-ounce) slices foie gras*; Olive oil; Salt and pepper; 2 tablespoons butter; 2 tablespoons minced shallots; 1 pound fresh morel mushrooms, split in half and brushed clean; 1 tablespoons minced garlic; 2 cups red wine; 1 cup veal stock or beef broth; 2 tablespoons chopped fresh thyme; 2 tablespoons butter; Salt and pepper, to taste

Servings: persons

4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin
4 (2-ounce) slices foie gras*
Olive oil
Salt and pepper
2 tablespoons butter
2 tablespoons minced shallots
1 pound fresh morel mushrooms, split in half and brushed clean
1 tablespoons minced garlic
2 cups red wine
1 cup veal stock or beef broth
2 tablespoons chopped fresh thyme
2 tablespoons butter
Salt and pepper, to taste

1
To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle.
2
Season a piece of foie gras and stuff 1 into each steak.
3
Season the outside of each steak with salt and pepper and coat with olive oil.
4
Grill on each side for about 5 minutes for medium rare.
5
Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned.
6
Add the garlic and morels and cook until the mushrooms start to release some of their liquid.
7
Add the wine and cook until the wine is about 75 percent reduced.
8
Add the broth and thyme and boil until broth is 50 percent reduced.
9
Stir in the butter and season.
10
Ladle over each steak.
11
*Fatted duck or goose livers available in specialty food stores.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin, 4 (2-ounce) slices foie gras*, Olive oil, Salt and pepper, and more.

Yes, Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions