pat's Recipe

Stilton-Stuffed Filets With Porcini Mushroom Reduction

Category: Beef

2 beef filets (6 to 8 ounces each)

1/2 cup crumbled aged Stilton cheese

French grey sea salt

Fresh coarse ground pepper

1 tablespoon olive oil

1/2 ounce dried porcini mushrooms, soaked in 1/2 cup water for 30 minutes

1 shallot, sliced

1 tablespoon butter

1/2 cup red wine

1/2 teaspoon fresh thyme

1 teaspoon salt

With a sharp knife, make slices in the top of one of the steaks. With your index finger, make a cavity by applying pressure to the inside of the hole.

Stuff the hole in the steak with as much cheese as the cavity will hold. Repeat with second steak. Refrigerate 30 minutes.

Sprinkle steaks with salt and pepper. In ovenproof pan, add olive oil. When oil is hot, sear the filets 2 minutes on each side. Place the pan in the oven and roast the filets 6 to 7 minutes for medium-rare. Remove meat from pan and set aside (keep warm).

Drain liquid from mushrooms, saving and straining the liquid. Chop mushrooms. Place the steak pan on the stove. Over medium-high heat, saute mushrooms and shallot in butter. Pour in wine and mushroom liquid; add thyme and salt. The wine will deglaze the pan, so use a wooden spoon to scrape up all the browned bits. Cook approximately 5 minutes until liquid is reduced by half. Pour over steaks and serve immediately.

makes 2 servings