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- Poultry
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Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
- 15 mins total
- 5 mins prep
- 10 mins cook
- 2 hrs Marinate
- serves 6 people
Skip To The Recipe
In the quest for a new and perfect recipe for filet mignons, I ran across this outstanding recipe of Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce from one of my favorite cookbooks, “Seasonal Southwest Cooking” by Barbara Pool Fenzl. I highly suggest this book if you want to learn more about Southwest cooking.
Select the same size filets mignons and do not fear making a slit into the middle of them. My tip to you is to place them flat on a cutting board and ever so gently make a small incision and work your knife in a zig-zag pattern to create the pocket.
Pine Nuts and Filets Mignons
Delicious and I would not skip them. The nutty flavor that they give to this great dish is not replaceable.
Filet mignons are a very tender cut of beef. Clean of fat it is one of the most delicious cuts of beef, in my opinion. As well as very versatile. Marinating the filets will be even more tender.
TIPS
- When you handle the habanero chile either wear gloves or wash your hands immediately as it is quite strong. Gently remove the seeds and membrane from the habanero to remove some of the heat.
- Do open with care the lid of your blender and see smoke coming out. Absolutely normal but keep your face away or it will give your sinuses a great wake-up call.
- As with all cooking tips, use good Merlot wine, the same that you will be enjoying with dinner
What is habanero?
Muy caliente!!! A very hot, actually one of the hottest varieties of chili. Small with a beautiful and vibrant orange color. A word to the wise always wears gloves when handling them. The seeds are super potent and if you happen to have a small wound, it will burn.
I try not to breathe in when I clean them as the fumes make me cry and cough. I also have a little tolerance to spicy hot food,
Suggested dishes to go alongside
Mashed potatoes or Pommes de Terre Fondantes are the perfect starch side dish. Soaking up all the juices, and you do not want to leave those on your plate.
A simple green salad with vinaigrette will be perfect too.
Rice with Peas and Butter, simple and perfectly paired to the fillets
I must say, we all were speechless at the first bite. The filet mignons were as tender as they can be. The cheese and pine nuts are quite addictive. The sauce over the filets, which is the marinate simply reduced, was out of this world.
Looking for more yummy recipes?
You may also like:
Caramelized Onion and Bacon Tart
Grilled Salmon with Olives and Pine Nuts
Nutrition Facts
Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
Amount Per Serving
Calories 246
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 1319mg57%
Potassium 106mg3%
Carbohydrates 5g2%
Sugar 3g3%
Protein 8g16%
Vitamin A 365IU7%
Vitamin C 1.7mg2%
Calcium 219mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
- 15 mins total
- 5 mins prep
- 10 mins cook
- 2 hrs Marinate
- serves 6 people
Ingredients
-
6 4-5 ounces each beef filet mignons
-
1tablespoon salt
-
3/4 cup Merlot wine
-
1/2 cup balsamic vinegar
-
2 teaspoons fresh thyme leaves
-
¼ teaspoon finely chopped habanero chili
-
1 ½ cup grated Monterey Jack cheese
-
6 tablespoons toasted pine nuts
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
Instructions
-
Cut a slit horizontally through each fillet to form a pocket. Rub the salt onto the outer surfaces of the filets and place them in a shallow glass dish. Refrigerate covered for 1 hour.
-
Put the wine, balsamic vinegar, thyme leaves, and habanero into a blender and puree. Pour the marinade over the filets, rubbing the salt off unto the marinade. Cover and refrigerate for another hour.
-
Preheat the oven to 300F. Take the meat out of the marinade and drain on paper towels. Reserve the marinade.
-
Stuff about ¼ cup cheese and 1 tablespoon pine nuts into the pocket of each filet. Press together to keep the filling in.
-
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and olive oil. When hot, add the fillets and sear until brown, about 2 minutes. Turn the filets over and cook the other side until brown, another 2 minutes. Remove the fillets to a baking sheet fitted with a rack.
-
Pour reserved marinade into the hot skillet and cook over high heat, scraping the bottom of the pan to pick up any bits, and until the marinade is reduced to about ¾ of a cup.
Strain into a saucepan and add the remaining tablespoon of butter. Keep warm.
-
Bake the filets until the internal temperature reaches135F for medium-rare. Put each filet on a serving plate and spoon a few tablespoons of the sauce over it. Serve immediately
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Looks wonderful Giangi. I can just imagine how superb that Merlot sauce is with the fruity habañero. And congratulations on 9 years of blogging!
Thank you Azlin. The sauce was absolutely delicious. A must try!
Best
Giangi
Looks amazing! I bet filet mignon and pine nuts are perfect together.
A fantastic combination and with the cheese, it brings it all to a new level.
Thank you for stopping by Giangi’s Kitchen
I have never thought of stuffing filets before but this was delicious!
Thank you. We never can get enough of it.
It really looks superb, and pretty delicious.
It sure is, you should give it a try, you will love it.
This looks simply amazing, it’s now added to my “must try” list!
Thank you Sue, I am sure you will enjoy it.
This filet is so tender and flavorful!
That is what I love the most, the tenderness of the meat.
Thank you for reading my recipe.
First time I ever stuffed a filet mignon and wow was it amazing! These were a hit here, full of flavor and nice and tender.
Absolutely tender and savory. One of our favorite recipes.
Enjoy!
This recipe looks amazing. Will be making it soon and cannot wait!
Thank you! I am sure you will enjoy it. Do not be scared if you see smoke when you open your blender, completely normal as they are the fumes of the habanero with the wine.
Enjoy it!
I’m not gonna lie before I scrolled down to read the recipe I was mesmorized by the picture. It looks absolutely delicious. Sending hugs and congratulations.
Thank you Gabriela! The picture does not do it justice, You must try it at home, you will love it.
Enjoy!
The fillet mignons look absolutely delicious. Definitely going to try this recipe!
You will love it and if you like heat, the habanero will be a treat for your taste buds