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Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce

Course Beef
Cuisine The World
Keyword beef
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate: 2 hours
Total Time: 15 minutes
Servings: 6 people
Calories 246 kcal

Ingredients

  • 4 ounces beef filet mignons 6 4-5 ounces each beef filet mignons
  • 1 tablespoon salt 1tablespoon salt
  • .75 cup Merlot wine 3/4 cup Merlot wine
  • 0.50 cup balsamic vinegar 1/2 cup balsamic vinegar
  • 2 teaspoons fresh thyme leaves 2 teaspoons fresh thyme leaves
  • .25 habanero chile ¼ teaspoon finely chopped habanero chili
  • 1.5 cup Monterey Jack Cheese 1 ½ cup grated Monterey Jack cheese
  • 6 tablespoons pine nuts 6 tablespoons toasted pine nuts
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 1 tablespoon olive oil 1 tablespoon olive oil
US - Metric

Instructions

  1. 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.

  2. Put the wine, balsamic vinegar, thyme leaves and habanero into a blender and puree. Pour the marinate over the filets, rubbing the salt off unto the marinade. Cover and refrigerate for another hour.

  3. Preheat the oven to 300F. Take the meat out of the marinate and drain on paper towels. Reserve the marinate. 

  4. Stuff about ¼ cup cheese and 1 tablespoon pine nuts into the pocket of each filets. Press together to keep the filling in.

  5. Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil. When hot, add the filets and sear until brown, about 2 minutes. Turn the filets over and cook the other side until brown, another 2 minutes. Remove the filets to a baking sheet fitted with a rack.

  6. Pour reserved marinate 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.

  7. 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

Nutrition Facts
Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce
Amount Per Serving
Calories 246 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 35mg 12%
Sodium 1319mg 55%
Potassium 106mg 3%
Total Carbohydrates 5g 2%
Sugars 3g
Protein 8g 16%
Vitamin A 7.3%
Vitamin C 2%
Calcium 21.9%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.