The Highlander's Stuffed Filet Mignon
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.