Stuffed Filet Mignon with Red Wine Sauce

1. 1

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

2. 2

   Stick a paring knife through the slit and cut out a pocket inside the filet.

3. 3

   Stuff the filets with alternating layers of the cheese and the mushroms.

4. 4

   End the top layer with the mushrooms.

5. 5

   Press the slit together so that it closes.

6. 6

   In a large skillet place the butter and heat it on medium high until it is hot.

7. 7

   Add the stuffed filet mignons and saute them for 4 to 6 minutes on each side, or until the desired doneness is achieved.

8. 8

   Pour the Red Wine Sauce over the top of the filets.

9. 9

   RED WINE SAUCE: In a small saucepan place the red wine and the shallots.

10. 10

    Cook them on medium high for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons.

11. 11

    Add the veal stock and cook the sauce for 15 minutes, or until it is reduced by 1/4.

12. 12

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

13. 13

    Add the salt and stir it in.

* Per serving · 4 servings · Values may vary.

No additional tips available.