Stilton Stuffed Filet Mignon Food

STILTON STUFFED FILET MIGNON

Steps:

• Preheat the oven to 400°F.
• In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil.
• Season with salt and cracked black pepper.
• Place the potatoes in an oven-proof sauté pan.
• Roast the potatoes for 20 minutes or until golden brown.
• Remove the potatoes from the oven and turn into a mixing bowl.
• Place the sauté pan on the stove.
• Over medium-high heat, deglaze the pan with the veal stock.
• Reduce the stock by half, about 8 minutes.
• Set the veal reduction aside and keep warm.
• In a hot sauté pan, cook the bacon until crispy, stirring occasionally, about 8 minutes.
• Stir in the shallots, garlic, and walnuts; sauté for 2 minutes and then remove from the heat.
• In a mixing bowl, toss the potatoes with the bacon mixture.
• Set the potatoes aside in a warm place.
• On the side of each filet make a 2-inch slit forming a pocket.
• Stuff each pocket with 2 tablespoons of the cheese.
• Season the filets with salt and cracked black pepper.
• In an oven-proof sauté pan, add the olive oil.
• When the oil is hot, sear the filets for 2 minutes on each side.
• Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare.
• Remove the filets from the pan and set aside.
• Place the sauté pan on the stove.
• Over medium-high heat, deglaze the pan with the port wine.
• Reduce the wine by half, about 5 minutes.
• Pour the vegetable oil in a saucepan and heat the oil.
• Dredge the shallots in the flour, coating the shallots completely.
• Fry the shallots in the hot oil until golden brown, about 2 minutes.
• Remove from the oil and drain on a paper-lined plate.
• Season the shallots with salt.
• To assemble, divide the potatoes by four and mound the potatoes in the center of each plate.
• Lay each filet on top of the potatoes.
• Spoon the veal reduction over each filet.
• Drizzle each plate with the port wine reduction.
• Garnish each plate with the remaining Stilton cheese, fried shallots and parsley.

FILET MIGNON SANDWICHES

Steps:

• Begin by tying the filet mignon pieces: Lay the meat on a cutting board and wrap a piece of twine around the outside of each piece. Pull the twine tightly so that the meat is secure and tie a knot. Sprinkle both sides of the meat generously with salt and pepper.
• In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic. When the butter begins to bubble, add the filet mignon pieces. Tip the pan slightly and baste the tops with the butter and olive oil. Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side. Next, turn the pieces on their sides and cook the edges until brown.
• Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon. Turn the heat to high and add the red wine. Let the sauce reduce by half, lower the heat to simmer and add the truffle oil.
• Place another saute pan on high heat. Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes.
• To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun. Top with some sauce, leeks and the other half of each bun. Serve immediately.

BLUE-CHEESE-STUFFED FILLETS

Steps:

• In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
• Preheat oven to 400 degrees F.
• Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
• Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

HOW TO COOK FILET MIGNON RECIPE BY TASTY

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

BEER & STILTON STUFFED BEEF WELLINGTON

Steps:

• Preheat oven to 425 degrees.
• Season filets with salt, pepper and garlic powder.
• Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
• Remove filets and place in the refrigerator to chill.
• Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
• Remove pan from heat and deglaze with beer, scraping up all the meat residue.
• Return pan to heat and reduce sauce by half, about 5 minutes.
• Turn out flame, add cheese and stir continuously until completely melted and well blended.
• Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
• Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
• Bake on a sprayed baking sheet for 20-25 minutes.
• If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.

EASY YET ROMANTIC FILET MIGNON

Steps:

• Place oven rack in its highest position. Set oven to Broil.
• Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
• Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.