Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce
- 4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin
- 4 (2-ounce) slices foie gras*
- Olive oil
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 1 pound fresh morel mushrooms, split in half and brushed clean
- 1 tablespoons minced garlic
- 2 cups red wine
- 1 cup veal stock or beef broth
- 2 tablespoons chopped fresh thyme
- 2 tablespoons butter
- Salt and pepper, to taste
- 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.
filet, gras, olive oil, salt, butter, shallots, morel mushrooms, garlic, red wine, veal stock, thyme, butter, salt
Taken from www.foodnetwork.com/recipes/grilled-filet-mignon-stuffed-with-foie-gras-and-morel-sauce-recipe.html (may not work)