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THE HIGHLANDER'S STUFFED FILET MIGNON
The Highlander's Stuffed Filet Mignon
I had this at a local country club and asked for the recipe.
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PrintINGREDIENTS
- Cooking Time: 15 minutes
- Servings: 2
- Preparation 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.
DIRECTIONS
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.
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