Best Stilton Stuffed Filet Mignon Recipes

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STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

6 tablespoons butter
1 shallot, diced
2/3 cup dry sherry wine
1/4 cup dried dates, pitted and chopped
1/4 cup dried cranberries
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Kosher salt and freshly cracked black pepper
One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)
1/3 cup Marcona almonds, crushed
2 tablespoons minced chives
Store-bought horseradish sauce, for serving

Steps:

  • Preheat the oven to 225 degrees F.
  • Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
  • Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
  • Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
  • In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

BLUE-CHEESE-STUFFED FILLETS



Blue-Cheese-Stuffed Fillets image

Provided by Claire Robinson

Categories     main-dish

Time 1h30m

Yield 4 servings, butter 8 servings

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, room temperature
2 teaspoons coarse grey sea salt
6 ounces Roquefort or Stilton cheese, cut into chunks
4 to 6 ounces beef fillets, good quality and at least 2-inches high
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
  • Preheat oven to 400 degrees F.
  • Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
  • Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

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