December 2019

Spinach-Blue Cheese Stuffed Fillet Mignon

You know the saying “More is Better” that is absolutely true with this topping, ‘more is better’! The complimentary flavors of spinach, bacon and blue Cheese are simple exquisite, add Filet Mignon to the equation and WOW !!! Warm Roasted Vegetable Salad is light but more substantial than a simple green salad. This warm salad tossed with horseradish dressing takes minutes to make and is roasted along with the filets.

The red wine of choice to compliment this dish but not to compete is Great Frogs Vintners Red.

Preheat oven to 400 degrees

Warm Roasted Vegetable Salad

Makes 6 cups.

2. cups asparagus, cit into 2” pieces

2. cups bella or button mushrooms, if large cut in 1/2 or quartered

12 or more cherry tomatoes

Fresh Thyme, optional

Place vegetables on parchment paper lined baking sheet. spray lightly with olive or avocado oil. Sprinkle with fresh Thyme, set aside

Spinach-Blue Cheese Filling

this is called a filling, however is in reality placed onto the Filet.

Makes 2 cups to stuff 4 Flilets. total time: 20 min

4. stripes thick-sliced bacon, diced

6. cups frech spinach, chopped

3. garlic cloves minced

1/4. cup dry sherry

1. cup Blue cheese, crumbled

1. T minced fresh Thyme

Beef Tenderloin

4 beef tenderloin filets 1-1/2 to 2 inches thick

1-2 T Parmesan cheese, shredded

Heat oven to 400 degrees

Saute bacon in a pan over medium-high heat for 2 minutes.

Add garlic and spinach; stir to coat with drippings. Add Sherry and cook until nearly evaporated, about 5 minutes. cool slightly.

Combine spinach mixture with cheese(crumbled), thyme, and salt and pepper to taste.

For the Filets, heat pan to med-high. add filets and sear until brown on both sides, about 3 min each side.

Place vegetables in oven to begin roasting, about 5 min before adding the filets.

Stuff or top filets, packing to get 1/2 cup on each filet. top with parmesan. Transfer pan to oven for 10 min.

Dressing for roasted Vegetables

3 T red wine vinegar

2 T shallot, minced

1-2 T prepared horseradish

1. T fresh parsley, chopped

1. t honey

salt and pepper to taste.

Toss vegetables with dressing and serve on top of mixed greens or alone. place filet on plate and enjoy with a glass of Great Frogs Vintners Red!

Notes: Recipe adapted Cruisine at Home