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Mushroom-Stuffed Filet Mignon with Red Wine Sauce
- Makes
4
servings - Difficulty
Easy
- Ready in
40 min
By Andrew Schloss and David Joachim
Published 2007
Cut from the wide end of beef tenderloin, filet mignon ranks among the most tender cuts of meat available. It doesn’t have a lot of flavor, however, so we like to cut a pocket in a thick filet and stuff it with grilled and seasoned mushrooms, scallions, and garlic. A simple red wine sauce adds moisture and flavor.
Ingredients
4 8 to 10 ounces 1½ to 2 inches 4 ounces<
Method
Directions
- Heat the grill as directed.
- Let the filets rest at room temperature, about 30 minutes.
- Remove the stems from the mushrooms and brush clean if dirty in spots. Coat the mushroom caps all over with olive oil. Coat the scallion and unpeeled garlic clove with olive oil. If the garlic clove will fall through your grill grate, impale it
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