Stuffed Filet Mignon Food

STUFFED FILET MIGNON BITES

Steps:

• Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours.
• Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers.
• Cook on preheated grill until steak is no longer pink, about 4 minutes per side.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
• Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
• Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

CRAB-STUFFED FILET MIGNON

Steps:

• In a small bowl, combine the crabmeat, cheese, onion and butter., Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary., Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before serving.

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.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• MAKE CRAB STUFFING:.
• Heat 2 tablespoons olive oil in a large skillet.
• Saute onion, green onion, garlic, celery, and green pepper until tender.
• Stir in shrimp stock, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
• Remove from heat, and set aside.
• PREPARE PEPPERCORN SAUCE:.
• In a small saucepan over medium heat, combine beef broth and cracked black pepper.
• Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and 1 cup cream.
• Continue simmering until reduced to 1 cup.
• Remove from heat, and set aside. (Make this the day before).
• PREPARE STEAKS:.
• Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
• Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) toothpicks.
• Season to taste with salt and pepper; set aside.
• Heat olive oil in a large cast iron skillet over medium heat.
• Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender.
• Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness.
• Remove from skillet, and keep warm.
• Deglaze skillet with 1 ounce whiskey.
• Reduce heat, and stir in peppercorn sauce(that has been brought to room temperature) and Dijon mustard.
• Add mushroom mixture, and reduce sauce until thickened.
• Remove toothpicks and bacon from steaks, and arrange steaks on a plate.
• Top with sauce and serve with parslied egg noodles or some rice dish and vegetables.
• Serve with wine, of course.

SZECHUAN BEEF TENDERLOIN STUFFED WITH PEKING DUCK

Steps:

• For the edamame:
• Add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and add to a pot (reserving about 1/2 cup for texture in a separate bowl) along with chicken stock. Set aside until needed, at which time you will heat and then puree just before serving.;
• For the rice:
• Rinse rice in strainer under cold water. Add rice, 3 3/4 cups cold water and salt to a saucepot. Cover and let soak for a half hour. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in tarragon, vinegar, and cover with a clean damp kitchen towel and keep at room temperature.;
• For the stuffing:
• Remove the meat from the Peking duck, reserving the skin and bones in a saute pan. Finely shred enough duck meat to make 6 tablespoons shredded duck, and place in a mixing bowl. Stir in scallions, hoisin sauce, and ginger soy syrup and set aside at room temperature until needed.;
• For the filet mignon:
• Cut a slit in the top center of each steak to hold the stuffing. With a spice grinder, with a mortar and pestle (if you are strong and persistent), or with a coffee grinder dedicated to grinding spices, pulverize the wasabi peas, peppercorns, and salt, together. Stuff the steaks with even amounts of the duck mixture and tie up with butcher's string to help them keep their shape through the searing process. Coat each filet with the wasabi/peppercorn mixture and set aside briefly.
• Return to the edamame and heat the beans and chicken stock over medium-high heat until the chicken stock is reduced by half. Remove from heat and keep warm.
• For the sauce:
• To the pan of duck skin and bones, add enough water to cover and the demi-glace. Cook until the liquid is reduced by half and strain through a chinois. Discard the skin and bones. Season the reduction with salt and pepper, to taste. Transfer to a small bowl and keep warm by nesting the bowl in another bowl of hot water.;
• To cook the filet mignon:
• Preheat oven to 375 degrees F.
• Heat 1 tablespoon of the grapeseed oil over medium-high heat in a saute pan with oven safe handles (reserving the other tablespoon of oil). When the oil begins to shimmer add the steaks to the pan, stuffed side down first, and sear, leaving undisturbed for the first 2 minutes or so to let the caramelization process begin to allow the stuffing to integrate into the meat and to prevent tearing the beef. Add the reserved grapeseed oil and flip the steaks, searing the other side in the same way, leaving undisturbed for about 2 or 3 minutes. Transfer to the oven to finish to an internal temperature of 125 degrees F as measured with an instant-read thermometer, about 8 to 15 minutes depending on the thickness. Remove from oven and let carryover cook to about 132 degrees F for medium-rare, or cook to your liking.
• When you have placed the filet mignon in the oven, puree the edamame with an immersion blender and toss in the reserved whole beans for texture. Cover and keep warm.
• Remove steaks from oven, if done, and let rest as indicated above.
• For the rice:
• Using a 3-inch circle cutter, form the sushi rice into "cakes." Melt the butter in a large skillet over medium-high heat and lightly fry the rice circles until golden brown on each side. Leave each side undisturbed for the first 2 to 3 minutes to prevent the "cakes" from breaking apart.
• For the carrots, heat the canola oil in a saute pan and deep-fry carrots.
• Spoon some edamame puree in the left center of serving plate and some duck essence (sauce) on the right center of plate. Place a sauteed circle of rice in the center topped with a stuffed steak and 2 fried carrots on the very top.
• In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator.
• Yield: about 2 cups or 32 servings of 1 tablespoon each.

MAINE LOBSTER-STUFFED FILET MIGNON

Steps:

• Remove the meat from the refrigerator about 20 minutes before starting to let it come to room temperature.
• Preheat open to 400 degrees.
• Butterfly the beef and season all sides with salt and pepper. Lay the chopped spinach all around the inside. Cut the obster tails in 1/2 lengthwise, lay in a strip in the center of the butterflied filet mignon. Roll up like a cigar and tie with butchers twine creating a tight roulade-style beef roast.
• In a large sauté pan heat to medium-high, add a thin layer of olive oil. Sear the beef on all sides, add the remaining ingredients, and place in oven and roast for 15 minutes for medium-rare.
• Let the meat rest for 10 minutes on a plate tented with foil before slicing.

GRILLED FILET MIGNON STUFFED WITH FOIE GRAS AND MOREL SAUCE

Steps:

• 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. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
• Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
• *Fatted duck or goose livers available in specialty food stores.

STUFFED FILET MIGNON

Steps:

• Directions Preheat grill to medium-high heat and lightly oil the grates to prevent sticking. In a food processor, pulse together cream cheese, goat cheese, sun-dried tomatoes, basil, salt and pepper. Cut the roast into round slices between 1/8-inch thick. If they are a bit too thick you can pound them out a little between 2-sheets of plastic wrap with a flat sided meat mallet. Season the beef with salt and pepper. Spoon about 2 teaspoons of the cream cheese mixture onto the center of each slice of beef. Fold the meat around the cream cheese mixture to form a ball, trying not to overlap the beef too much in 1 spot. Place the ball, seam side down onto a slice of pancetta and wraps it around the beef ball. Secure the pancetta in place with water-soaked toothpicks. Grill, turning occasionally, until the pancetta is crisp, about 2 minutes per side.