Stilton Stuffed Filet Mignon Recipe

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Stilton Stuffed Filet Mignon
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Ingredients
17
Count
Nutrition
1484
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400°F.
  2. In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil.
  3. Season with salt and cracked black pepper.
  4. Place the potatoes in an oven-proof sauté pan.
  5. Roast the potatoes for 20 minutes or until golden brown.
  6. Remove the potatoes from the oven and turn into a mixing bowl.
  7. Place the sauté pan on the stove.
  8. Over medium-high heat, deglaze the pan with the veal stock.
  9. Reduce the stock by half, about 8 minutes.
  10. Set the veal reduction aside and keep warm.
  11. In a hot sauté pan, cook the bacon until crispy, stirring occasionally, about 8 minutes.
  12. Stir in the shallots, garlic, and walnuts; sauté for 2 minutes and then remove from the heat.
  13. In a mixing bowl, toss the potatoes with the bacon mixture.
  14. Set the potatoes aside in a warm place.
  15. On the side of each filet make a 2-inch slit forming a pocket.
  16. Stuff each pocket with 2 tablespoons of the cheese.
  17. Season the filets with salt and cracked black pepper.
  18. In an oven-proof sauté pan, add the olive oil.
  19. When the oil is hot, sear the filets for 2 minutes on each side.
  20. Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare.
  21. Remove the filets from the pan and set aside.
  22. Place the sauté pan on the stove.
  23. Over medium-high heat, deglaze the pan with the port wine.
  24. Reduce the wine by half, about 5 minutes.
  25. Pour the vegetable oil in a saucepan and heat the oil.
  26. Dredge the shallots in the flour, coating the shallots completely.
  27. Fry the shallots in the hot oil until golden brown, about 2 minutes.
  28. Remove from the oil and drain on a paper-lined plate.
  29. Season the shallots with salt.
  30. To assemble, divide the potatoes by four and mound the potatoes in the center of each plate.
  31. Lay each filet on top of the potatoes.
  32. Spoon the veal reduction over each filet.
  33. Drizzle each plate with the port wine reduction.
  34. Garnish each plate with the remaining Stilton cheese, fried shallots and parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1484.41 Kcal (6215 kJ)
Calories from fat 1431.34 Kcal
% Daily Value*
Total Fat 159.04g 245%
Cholesterol 530.91mg 177%
Sodium 3626.31mg 151%
Potassium 1162.27mg 25%
Total Carbs 60.7g 20%
Sugars 13.14g 53%
Dietary Fiber 8.14g 33%
Protein 166.02g 332%
Vitamin C 37.4mg 62%
Vitamin A 2.1mg 70%
Iron 1116.5mg 6203%
Calcium 355.7mg 36%
Amount Per 100 g
Calories 167.09 Kcal (700 kJ)
Calories from fat 161.12 Kcal
% Daily Value*
Total Fat 17.9g 245%
Cholesterol 59.76mg 177%
Sodium 408.2mg 151%
Potassium 130.83mg 25%
Total Carbs 6.83g 20%
Sugars 1.48g 53%
Dietary Fiber 0.92g 33%
Protein 18.69g 332%
Vitamin C 4.2mg 62%
Vitamin A 0.2mg 70%
Iron 125.7mg 6203%
Calcium 40mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.1
    Points
  • 62
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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