Go Back
+ servings
Print Recipe

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


  • 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


  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 marinade 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 marinade and drain on paper towels. Reserve the marinade. 

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

  5. 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.

  6. 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.

  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*
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.