Recipe(tried): Stuffed filet mignon with red wine

Gosh this cold front thats hit us is a beauty even my Dogs(all 4)have refused to put there noses out of the door much less actually venture outside!!!!Here is what we had last night..

Stuffed filet mignon with red wine
*************************************6 Shallots -- diced
2 cups chicken stock stock
2 tablespoons butter
1 cup Red wine
4 Filet mignons
12 ozs Roquefort cheese, crumbled
12 Shitake mushroomsIn a side of each filet mignon make a slit 1 inch long. Stick a paring knifet hrough the slit and cut out a pocket inside the filet. Stuff the filets with alternating layers of the cheese and the mushroms. End the top layer with the mushrooms. Press the slit together so that it closes

In a large skillet place the butter and heat it on medium high until it is hot. Add the stuffed filet mignons and saute them for 4 to 6 minutes on each side, or until the desired doneness is achieved.

Pour the Red Wine Sauce over the top of the filets.

Red Wine Sauce
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In a small saucepan place the red wine and the shallots. Cook them on medium high for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons. Add the chicken stock and cook the sauce for 15 minutes, or until it is reduced by half. While whisking constantly, add the pieces of butter one at a time. Add the salt and stir it in.

I served it with......

Parsnip Cakes
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(From: Betty Crocker's 40th Anniversary Edition Cookbook )


Serves 4

5 medium parsnips (about 1 1/4 pounds)
2 tbsp (30 ml) flour
1/2 tsp (2 ml) salt
dash of pepper
2 tbsp (30 ml) butter, softened
1 tbsp (15 ml) chopped onion
1 egg, beaten
dry bread crumbs or cracker crumbs
1/4 cup (60 ml) butter

Pare, cut, and cook parsnips in boiling salted water; mash.
Mix parsnips, flour, salt, pepper, margarine, onion, and egg.
Shape into 8 patties. Coat with bread crumbs.
Heat shortening in 10 inch skillet over medium heat until hot.
Cook patties in shortening about 5 minutes, turning once, until golden brown.

......And some tiny baby carrots and beans just steamed lightly then tossed in a little lemon butter and garnished with parsley.

For dessert we had some fresh Mangoes just peeled and sliced.