Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce
Recipe courtesy of Joey Altman
Watch how to make this recipe.
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 1 pound fresh morel mushrooms, split in half and brushed clean
- 1 tablespoon minced garlic
- 2 cups red wine
- 1 cup veal stock or beef broth
- 2 tablespoons chopped fresh thyme
- Salt and pepper, to taste
- 4 (8-ounce) filet mignon steaks, cut from the center of beef tenderloin
- 4 (2-ounce) slices foie gras
- Olive oil
- Salt and pepper
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- Indulge in luxury with these filet mignon steaks: Slice an opening into the side of each steak about 3/4 of the way through, forming a deep pocket. Season a slice of foie gras and insert one into each steak. Sprinkle the exterior with salt and pepper, brush with olive oil, and grill both sides for roughly 5 minutes for medium-rare perfection.
- Master the rich Morel Sauce on a hot grill: Saut shallots in 2 tablespoons butter until lightly golden. Stir in garlic and morels, cooking until mushrooms release their juices. Pour in wine and reduce by 75%. Add broth and thyme, simmering until liquid reduces by 50%. Finish with extra butter, salt, and pepper. Drizzle over steaks for an unforgettable dish that elevates your grilling game.
Fatted duck or goose livers available in specialty food stores.
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