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Sunday, April 29, 2007

Filet Mignon stuffed with Spinach and Blue Cheese

Our Dining In group met last night, and the dinner and wine were fabulous. Our group consists of five couples, and each couple hosts two dinners per year. The hosts are responsible for providing the entrée and the wine, and assign dishes for each of the other couples to make at home and bring to the dinner.

The star of last night's dinner was the filet mignon stuffed with spinach and blue cheese. Our hostess used a recipe from Cuisine at Home magazine, though I found it nearly verbatim online at a website of a Fox affiliate in Wisconsin. It is an absolutely delicious, rich, decadent way to prepare a thick filet, and a great excuse to break out the special Cabernets and Bordeaux-style red blends.

Filet Mignon stuffed with
Spinach and Blue Cheese

Serves Four

3 strips thick sliced bacon, diced
6 cups fresh spinach, chopped
3 cloves garlic, minced
1/4 cup dry sherry
1 cup blue cheese
1 Tbs. fresh thyme
Salt and pepper, to taste
4 beef tenderloin filets (2 inches thick)
1-2 Tbs. Parmesan cheese, shredded

Preheat oven to 400˚F. Sear tenderloin filets in skillet over medium high heat. Set aside.

Sauté bacon in sauté pan over medium heat for 2 minutes. Add garlic and spinach; stir to coat with drippings. Add sherry and cook until nearly evaporated, about 5 minutes, scraping up bits from pan. Cool slightly.

Combine spinach mixture with cheese, thyme and seasonings.

Wrap a piece of kitchen twine around each filet and secure with a knot. Using the tip of a knife, cut an “X” about half way into each tenderloin fillet. Snip the undersides of each point of the X with kitchen shears to create 4 flaps. Stuff each filet with 1/4 of spinach mixture. Sprinkle with parmesan cheese. (A short video explaining how to stuff a filet can be viewed at Cuisine at Home's website.)

Roast filets on rack in oven for about 20 minutes at 400°F for medium rare. Let rest for 5 minutes before serving.

The richness of this dish is best matched with a relatively light vegetable accompaniment. We had a delicious warm roasted vegetable salad, another recipe from Cuisine at Home. I'm going to subscribe.
M. Zane Grey, 9:42 AM