Stuffed Filet Mignon Bites Recipes

STEAK BITES

Steps:

• Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
• Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
• Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
• Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
• Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

GRILLED FILET MIGNON STUFFED WITH FOIE GRAS AND MOREL SAUCE

Steps:

• To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
• Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
• *Fatted duck or goose livers available in specialty food stores.

BLUE-CHEESE-STUFFED FILLETS

Steps:

• In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
• Preheat oven to 400 degrees F.
• Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
• Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

FILET MIGNON IN PUFF PASTRY

Steps:

• Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.