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The Highlander's Stuffed Filet Mignon

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Member since 2008

Serves 2 | Prep Time 15 minutes | Cook Time 15 minutes


1/2 cup diced tomatoes
1/2 cup feta cheese
12 cup chopped baby spinach
2 filet mignons, 6 or 8 oz. each
salt and pepper
1 cup beef stock
1 sprig rosemary
3 tablespoons of cornstarch mixed with enough water to form a thickening agent.

In a bowl, mix the tomatoes, feta cheese and chopped spinach.

Cut a pocket into a side of each filet and stuff with the tomato mixture.

Season the filets with salt and pepper.

Bake for 12 to 15 minutes at 375 degrees for medium-rare.

Simmer the beef stock with rosemary and thicken with the cornstarch..

When the filets are done, plate and drizzle with the sauce.

Garnish with a few strips of chives.

Pairs Well With


I had this at a local country club and asked for the recipe.

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