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Filet Mignon (Beef Tenderloin Steak) Stuffed with Herbed Cheese

Serves 2

This recipe for filet mignons, beef tenderloin steaks, is a quick, easy and delicious main dish for elegant entertaining or any special occasion. The recipe can easily be doubled as needed.


With a small sharp knife, cut a 2-inch slit in one side of each steak, then move the knife around the center to make a pocket, being certain not to cut through the other sides. In a small bowl combine the garlic, cheeses, thyme, 1 teaspoon parsley, salt and pepper, using the back of a spoon to smooth the cheeses. Stuff each steak with the cheese mixture. If necessary, use butcher's twine to tie the steaks around the perimeter to hold together. Season with salt and pepper.

Heat a medium skillet over high heat. Add the steaks and sear about 3 minutes per side. Reduce heat to medium and sauté an additional 3 minutes for medium-rare. Remove from pan. Increase heat to high; add wine and cook until reduced by about one-third. Return steaks to pan with any accumulated juices and turn a few times to heat and coat with sauce. Place steaks on individual serving plates and let rest a few minutes. (Remove twine if used.) Sprinkle sauce with the remaining parsley. Drizzle over steaks and serve immediately.

Notes: You can use any soft cheese you like. If you want to keep it mild, use all goat cheese. For a sharper flavor use all ricotta salata or feta, both of which are rather salty so you might want to omit the salt in the mixture. If you are a fan of blue cheese, it also works very well.