Stuffed Filet Mignons


From Cuisine at Home. Served to my fine dining group and received rave reviews. We prefer the spinach stuffing but both were good.  This recipe serves 4


  • 4 filet mignon steaks, 2"thick --about 8 oz each
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 3 Tbs olive oil Oil, olive, salad or cooking
  • Shrimp Etouffee Stuffing
  • Spinach Blue Cheese Stuffing
  • Bearnaise Sauce Sauce, bearnaise, dehydrated, dry


Step 1

Tie filets;pat with paper towels and season. Sear steaks in oil in a large saute pan over medium heat for 5 mins on each side. Do not move while searing but do not burn. Transfer to cooling rack: when cool, cut pockets in the top of each filet, by cutting an "X" with a sharp knife and increase the size of pocket inside the filet, lift each point of the "X" and snip them to create 4 flaps

Step 2

Prepare one of the fillings and stuff steaks by using a small spoon to push the filling under the flaps of meat. Pile more filling on top of the flaps, then sprinkle with fresh bread crumbs if doing the Shrimp filling or grated parmesan cheese if using Spinach filling. (Stuffed filets maybe covered with plastic and chilled up to 24 hours. Remove from refrigerator 30 mins before roasting)

Step 3

Preheat oven to 400F Roast on a rack for 20-30 mins. Med-rare roast for 20 mins; Med-well roast 35 mins. Place on rack so air circulates and let rest 5 mins before serving Remove string before serving


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