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,
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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