Raptor Pack

Barracks - Beef Filet Steaks Stuffed With Monterey Jack Cheese And Pine

CheeseBall - May 10, 2006 - 08:23 PM
Post subject: Beef Filet Steaks Stuffed With Monterey Jack Cheese And Pine
OH MAN, this is good, Very Happy

Yield: 6 servings
6 (5- to 6-ounce) beef tenderloin steaks (filet mignons), about 1 inch thick

1 tablespoon kosher salt

1/2 cup Merlot or other dry red wine

1/2 cup balsamic vinegar

2 teaspoons fresh thyme leaves, chopped, plus 6 sprigs for garnish

1/4 teaspoon finely chopped seeded habanero chile or scant 1/4 teaspoon hot red pepper flakes

1 1/2 cups grated Monterey Jack cheese, divided

6 tablespoons toasted pine nuts, divided (see note)

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

Fit a baking rack inside a baking sheet with sides. Set aside.

Cut a slit horizontally in each filet to form a pocket. Rub salt onto outer surfaces of steaks; place in shallow glass dish. Refrigerate uncovered 1 hour.

Combine wine, vinegar, thyme leaves and chile or pepper flakes in a blender or food processor; puree. Pour marinade over filets, rubbing salt off into marinade. Cover; refrigerate 1 hour.

Remove meat from marinade; pat dry with paper towels. Reserve marinade. Stuff about 1/4 cup cheese and 1 tablespoon pine nuts into pocket of each filet, and press together to keep filling in.

Preheat oven to 300 degrees.

Put 1 tablespoon butter and olive oil in a large skillet set over medium-high heat. When hot, add steaks and sear until brown, about 2 minutes on each side. Transfer meat to baking sheet fitted with rack.

Pour reserved marinade into hot skillet; cook over high heat, scraping bottom of pan to incorporate any small bits, until marinade is reduced to about 3/4 cup. Strain into a saucepan; add remaining 1 tablespoon butter. Keep warm.

Bake steaks until internal temperature reaches 135 degrees for medium rare, about 5 minutes or longer. Watch carefully. Remove from oven; let cool 5 minutes.

Put each steak on a dinner plate; spoon a few tablespoons sauce over. Garnish with a thyme sprig.

Per serving: 574 calories; 47g fat (74 percent calories from fat); 19g saturated fat; 124mg cholesterol; 32.5g protein; 3.5g carbohydrate; 2g sugar; 0.5g fiber; 882mg sodium; 225mg calcium; 430mg potassium.

Note: To toast pine nuts, spread them in a single layer on a rimmed baking sheet; place in center of preheated 350-degree oven. Bake until golden brown, about 5 minutes. Watch carefully, since they can burn quickly. Remove and transfer to a plate to cool.

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