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Stilton Stuffed Filet Mignon
(Bacon-wrapped, Pan-roasted Filet Mignon Stuffed with English Stilton Cheese served with Chomp Potatoes and Seasoned Broccoli.) |
| 1 Serving |
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| Ingredients |
12 oz filet mignon
4 T aged Stilton cheese
1 russet potato wedged
2 oz broccoli
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| Method Potatoes |
| In a sauté pan, over medium heat, melt 8 tablespoons of butter.
Add the potatoes and season with salt and pepper.
Sauté the potatoes for 3 to 4 minutes.
Place the potatoes in the oven and roast the potatoes until golden
brown and tender, about 20 minutes, shaking the pan every
5 minutes.
Remove from the oven and add the parsley. |
| Method |
| On the side of each filet make a 2-inch slit forming a pocket.
Stuff each pocket with 2 tablespoons of the Stilton cheese.
Season the filets with salt and cracked black pepper.
In 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.
Finish with Stilton crème sauce drizzled over the filet. |
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