STUFFED WHOLE FILET MIGNON RECIPES

CRAB-STUFFED FILET MIGNON RECIPE: HOW TO MAKE IT

Crab-Stuffed Filet Mignon Recipe: How to Make It image

Here's a perfectly elegant entree for you and someone special. They'll be impressed with the flavor…you'll love that it's so fast and easy! —Shane Harris, Abingdon, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 cup lump crabmeat, drained
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped green onion
1 teaspoon butter, melted
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 318 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 506mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 45g protein.

CREAMED SPINACH-STUFFED FILET ROAST RECIPE - KAY CHUN ...

Creamed Spinach-Stuffed Filet Roast Recipe - Kay Chun ... image

Ultratender filet of beef gets rolled around creamed spinach in this fun and delicious play on a classic steakhouse pairing. Slideshow: More Filet Mignon Recipes

Provided by Kay Chun

Categories Filet Mignon

Total Time 1 hours 30 minutes

Yield 6 to 8

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
1 small shallot, minced
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/2 cups heavy cream
Three 10-ounce packages thawed frozen chopped spinach, excess water squeezed out
1/4 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh lemon juice
Kosher salt
Pepper
One 3-pound center-cut filet mignon, butterflied 1/4 inch thick (have your butcher do this)
2 tablespoons extra-virgin olive oil

Steps:

In a medium saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 2 minutes. Add the flour and cook, stirring, until the flour is golden, about 3 minutes. Whisk in the cream until smooth, then add the spinach. Cook, stirring occasionally, until the mixture is very thick, about 5 minutes. Stir in the cheese, nutmeg and lemon juice and season with salt and pepper. Let cool slightly.
Preheat the oven to 450°. Set a rack over a large rimmed baking sheet. Arrange the filet on the rack and season the top with salt and pepper. Spread the creamed spinach evenly over the filet, leaving a 1-inch border around the edges. Roll up the filet and tie with kitchen twine at 1-inch intervals. Rub the filet with the olive oil and season with salt and pepper. Roast for 30 to 35 minutes, until medium-rare within and an instant-read thermometer inserted in the center registers 120°. Transfer to a cutting board and let rest for 10 minutes. Slice 1/2 inch thick and serve warm.

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"An expensive but delicious dish. Filling can (and should) be made ahead. Technique is to make a wild mushroom filling, roll it into a log and freeze it, then slice the tenderloin down the middle and fill it with the frozen filling. Let rest for a couple hours and then roast. Serve with port wine sauce or bearnaise sauce."
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Reviews 3.8
Total Time 4 hours
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"Part 1: Make the mushroom stuffing, shape it into a log, and freeze it. The mushroom stuffing is a simple saute of various kinds of mushrooms. Heat oil and butter in the pan; add liver and saute. Remove it from pan and place in food processor bowl with sharp blade inserted. To the saute pan, add saute shallots and garlic and the diced mushrooms -- for the dish in thhe photo, I used a combination of shiitake, crimini, portabello and it came out very well. When brown, add this mixture to the food processor. Add chicken browth, parsley, cognac, lemon juice and lemon zest, and salt and pepper to taste. Blend until mixture forms a course paste (rather like tapenade). Cool completely, and roll onto plastic wrap. Shape in the form of a 1 1/2 inch diameter log, and freeze at least 4 hours, preferably overnight. This mixture can be made ahead up to 2 days in advance. Part 2. Slice the tenderloin down the middle, lengthwise. Part 3. Take frozen mushroom log, trim it to length, and insert it in the tenderloin. Wrap and tie tightly with kitchen string every inch. Very generously coat with salt and freshly cracked pepper. Part 4. Place it in roasting pan and let it rest for at least 2 hours. Put meat thermometer in the roast, but do not poke the tip through the center. Oven-sear the roast, by first preheating the oven to 500 degrees F. Brown it in the oven for 15 minutes, then turn temperature down to 325. Roast until the meat thermometer reads 125F for rare, 130F for medium rare, which will be about 30 to 45 minutes more. Remove from oven and let it rest at least 15 minutes before cutting into 1 inch slices. Plate it on top of bearnaise sauce or port wine sauce, and garnish with parsley."

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My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
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Reviews 5
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