Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
15 mins
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Servings
6 people
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Calories
246 kcal
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Course
Dinner
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Cuisine
International
Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
Description
The recipe starts by creating a pocket within each filetmignon, rubbing them with salt and marinating for flavor and moisture. The marinade, made from Merlot wine, balsamic vinegar, fresh thyme, and a touch of habanero chili, both flavors the meat and provides the base for the finishing sauce.
The filets are stuffed with a mix of Monterey Jack cheese and toasted pine nuts, lending a creamy and nutty filling that contrasts with the beef's texture. After searing to develop a brown crust, the meat is oven-finished to desired doneness.
The reserved marinade is reduced in the skillet, forming a spiced sauce with the bittersweet notes of Merlot and vinegar balanced by habanero's heat. The dish suits an elegant dinner, presenting a balance of rich meat, creamy stuffing, and a lively sauce.
Ingredients
- 4 beef filet mignon 4 to 5 ounces each
- 1 tablespoon salt
- ¾ cup merlot wine
- ½ cup balsamic vinegar
- 2 teaspoons thyme fresh leaves
- ¼ habanero chili finely chopped
- 1½ cup Monterey jack cheese grated
- 6 tablespoons pine nuts toasted
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
Instructions
- Cut a slit horizontally through each fillet to form a pocket. Rub the salt onto the outer surfaces of the filets and place them in a shallow glass dish. Refrigerate covered for 1 hour.
- Put the wine, balsamic vinegar, thyme leaves, and habanero into a blender and puree. Pour the marinade over the filets, rubbing the salt off unto the marinade. Cover and refrigerate for another hour.
- Preheat the oven to 300F. Take the meat out of the marinade and drain on paper towels. Reserve the marinade.
- Stuff about ¼ cup cheese and 1 tablespoon pine nuts into the pocket of each filet. Press together to keep the filling in.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and olive oil. When hot, add the fillets and sear until brown, about 2 minutes. Turn the filets over and cook the other side until brown, another 2 minutes. Remove the fillets to a baking sheet fitted with a rack.
- Pour reserved marinade into the hot skillet and cook over high heat, scraping the bottom of the pan to pick up any bits, and until the marinade is reduced to about ¾ of a cup.Strain into a saucepan and add the remaining tablespoon of butter. Keep warm.
- Bake the filets until the internal temperature reaches135F for medium-rare. Put each filet on a serving plate and spoon a few tablespoons of the sauce over it. Serve immediately
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 1319mg | 55% |
| Potassium | 106mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 219mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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