In a side of each filet mignon make a slit 1" long. Stick a paring knife through the slit and cut out a pocket inside the filet. Stuff the filets with alternating layers of the cheese and the mushroms. End the top layer with the mushrooms. Press the slit together so that it closes. In a large skillet place the butter and heat it on medium high until it is hot. Add the stuffed filet mignons and saute them for 4 to 6 minutes on each side, or until the desired doneness is achieved. Pour the Red Wine Sauce over the top of the filets. RED WINE SAUCE: In a small saucepan place the red wine and the shallots. Cook them on medium high for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons. Add the veal stock and cook the sauce for 15 minutes, or until it is reduced by 1/4. While whisking constantly, add the pieces of butter one at a time. Add the salt and stir it in.
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|Serving Size: 1 Serving (565g)|
|Recipe Makes: 4|
|Calories from Fat: 1164 (75%)|
|Amt Per Serving||% DV|
|Total Fat 129.4g||173 %|
|Saturated Fat 70g||350 %|
|Monounsaturated Fat 42.7g|
|Polyunsanturated Fat 5g|
|Cholesterol 400.9mg||123 %|
|Sodium 2015.8mg||70 %|
|Potassium 1175.1mg||31 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.9g|
|Protein 75.6g||108 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1555
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