5 from 30 votes
Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
These Marinated and Stuffed Filet Mignons are filled with Monterey Jack cheese and toasted pine nuts, then seared before finishing in the oven. They are served with a Merlot and habanero chili sauce that adds a spicy, tangy complement to the tender beef. The marinade blends wine, balsamic vinegar, thyme, and habanero for depth and heat.
Prep Time
5 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
15 mins
Servings:
6
people
Calories:
246 kcal
Course:
Dinner
Cuisine:
International
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
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 246
% 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.