Send to a Friend
PrintPorcini-stuffed Filet Mignon
Serves 2
- 1 oz dried porcini mushrooms
- 1/4 cup stale sourdough bread, in small pieces
- 3 TB chopped fresh parsley
- 16 oz portion of filet mignon (cut from thick end)
- kosher salt
- freshly ground pepper
- 3 TB olive oil
- 5 TB cold whole butter
- 1/2 cup good quality port wine
- 2 cups fresh arugula leaves
To prepare the stuffing, soften dried porcinis just covered in hot water for 20 minutes. When soft, squeeze out excess water, reserving mushroom liquid. Finely chop mushrooms and toss in a bowl with bread pieces and parsley. Add enough mushroom liquid just so mixture holds together. Season well with salt and pepper and set aside.
To prepare the beef, cut a slit through center of the filet with a long sharp knife. Rotate knife 90 degrees and insert into the same spot, creating an "X." With the handle of a long wooden spoon inserted through the slit, stretch the hole slightly. Using your fingers and the wooden spoon handle, press as much mushroom stuffing as possible into the slit. Season tenderloin liberally with salt and pepper. Melt olive oil & 2 TB butter in an ovenproof sauté pan over medium-high heat. Add beef filet to the pan and sear well on all sides. Drain excess grease from pan. Add remaining butter to pan and transfer to a 425ºF oven. Cook approx. 6–7 minutes until medium rare. Remove beef filet from pan to rest. Meanwhile, add port to pan and reduce to thicken slightly. Add arugula leaves and cook just until lightly wilted.
To present, place the arugula in the center of two plates. Slice beef filet into four pieces, placing two on each plate over arugula. Drizzle port pan juices over beef slices. This is great accompanied by roasted potatoes, couscous or buttery mashed potatoes.
Recipe courtesy of Steven Picker, Chef/Owner of good in New York, NY
Nutrition Info
Per serving (399g-wt.): 1140 calories (680 from fat), 76g total fat, 31g saturated fat, 71g protein, 25g total carbohydrate (3g dietary fiber, 5g sugar), 265mg cholesterol, 840mg sodium