Spinach-blue cheese Stuffed Filet Mignon


An elegant dinner which does not take hours.  This recipe serves 4


  • 4 2" thick filet mignon steaks (about 8 oz each)
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 3 Tbsp olive oil Oil, olive, salad or cooking
  • FILLING Pie fillings, canned, cherry
  • 3 strips thick-sliced bacon,diced
  • 6 cups fresh spinach, chopped Spinach, raw
  • 3 cloves garlic, minced Garlic, raw
  • 1/4 cup dry sherry Alcoholic beverage, sherry
  • 1 cup blue cheese, crumbled Cheese, blue
  • 2 tbsp minced fresh thyme Spices, thyme, fresh
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 2 tbsp Parmesan cheese, shredded Cheese, parmesan, grated


Step 1

FILETS PREP. Tie filets , pat dry with paper towels and season. sear steaks in oil in a large saute pan over a medium high heat for 5 mins on each side. Transfer to a cooling rack. Cool and then cut an "X" about halfway into the filets but NOT through the sides and bottoms. Now create more space inside to hold the filling by lifting one of the points from the centre. snip to make a loose flap then repeat with each of the remaining points. ( I found scissors best) Once the pockets are cut, cover filets with foil and set aside. FILLING PREP: Saute bacon in a saucepan, over medium-high heat for 2 mins. Add garlic and spinach; stir to coat with drippings. Add sherry and cook until nearly evaporated, about 5 minutes, scraping up the bits from the pan. Cool slightly. Combine spinach mixture with cheese, thyme and seasonings. FINAL ASSEMBLY AND COOKING: Remove the filets, which can be chilled up to 24 hours, from the refrigerator 30 mins before roasting. Preheat oven to 400F. Roast filets on a rack for 20-30 mins. Let rest, then remove the strings before serving. Serve with Bearnaise sauce


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