Mushroom-Stuffed Filet Mignon with Red Wine Sauce

Name: Mushroom-Stuffed Filet Mignon with Red Wine Sauce
Prep time: 20 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1 teaspoon kosher salt; ½ teaspoon ground black pepper; Oil for coating grill grate; 1½ cups full-bodied red wine; 1 teaspoon honey; 1 large scallion; 2 tablespoons olive oil; 4 ounces (about 1½ cups) fresh large-cap shiitake mushrooms; 4 filets mignons, each 8 to 10 ounces and 1½ to 2 inches thick; 3 teaspoons chopped fresh thyme, or 1 teaspoon dried; 3 teaspoons chopped fresh thyme, or 1 teaspoon dried; 1 large clove garlic, unpeeled

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

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 filets mignons, each 8 to 10 ounces and 1½ to 2 inches thick
4 ounces<

Main course
Gluten-free

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