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STUFFED FILET MIGNON
Show 03.07 Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Ingredients:
Filet Mignon Tenderloin or Tri Tip Roast, butterflies and pounded out
String (For holding meat together)
Extra Virgin Olive Oil, 1 Cup
2 shallots, chopped fine
½ Small Red Onion, chopped fine
Fresh parsley, ½ bunch
2 Cloves Garlic, chopped fine
Salt (Coarse/Sea Salt preferable) and Pepper
Prosciutto, 4-5 thinly sliced pieces
Basil, 1 Bunch/Pkg De-Stemmed
Goat Cheese, 8-12 oz pkg

You'll need to butterfly open the meat and pound out by using a tenderizer until flattened out 50% of what you started with. If you don't know how to butterfly, ask your butcher to do this for you. Take the following ingredients (Extra Virgin Olive Oil, shallots, red onions, fresh parsley, garlic, salt & pepper) and combine them into a bowl. Salt and Pepper to your taste of course. Remember you can always add more salt but you cannot remove it. 

Take the mixed ingredients and spoon it on the tenderloin. Then take the following ingredients (prosciutto, basil and goat cheese) and layer your Basil atop the mixture of Onions leaving (1) one inch of room from the edge of the meat. Wet your hands with cold water and then take the Goat Cheese and patty out like pancakes and place in a row across the meat. Take the Prosciutto pieces and lay them across the Goat Cheese and push down to secure it to the meat. Begin to roll the meat from the longest end to the other by pinching the meat in as you roll. You will have product coming out of the edges when you are rolling and when you finish, don't worry.

Take your string and cut (3) three pieces long enough to go 1 ½ times around the diameter of your meat to tie it into a knot. One tie in the middle and two on the end. Take some olive oil and rub it completely on the outside of the meat roulette and set on a sheet pan.

Heat a large sauté Pan on high until extremely hot. We are going to sear the meat on four sides before we put it into the oven. You can also barbeque this, but you will still sear the meat in a pan before you put it on the barbeque. Wait until the pan is hot by putting a drop of water to test. It should be so hot that it evaporates immediately. Set your stuffed roulette into the pan on the most flat side; DO NOT MOVE ONCE IT HITS THE PAN. The biggest mistake people make on the grill and in the kitchen are they move the meat around a lot once they place it on the heat source. DON'T. Leave the roulette in the pan for about (3) three minutes then flip to the next ¼ of the meat and repeat until all sides are seared almost golden brown. Place roulette on a baking sheet and place in an oven at 375 degrees for about 12-15 minutes depending on your temperature preferences for steak. I like Medium Rare so I leave it in the oven for about 10-15 minutes. It really depends on your oven and the size of your tenderloin.

Scott Aaronson
Community Cook