Filet Mignon with Merlot Sauce
Ingredients:
- 4 filet mignon steaks
- 1 cup blue cheese
- 2-3 large cooked scallops
- 1 clove garlic finely chopped
- 2 tbsp olive oil
- 1/2 cup port wine
- 1 tbsp chopped green onion
- 1 tbsp mayonnaise
- Salt & pepper to taste
Directions:
Preheat the oven to 350 degrees. Heat the olive oil and garlic in a frying pan and sear all sides of the filet mignon steaks for 2-4 minutes. Place the filet mignon in a roasting pan along with the scallops and roast them for about 15-20 minutes. In a frying pan heat the red wine, green onion and mayonnaise on medium heat until thickened, about 2-5 minutes. Put one scallop on each filet mignon and top with blue cheese. Return the filet mignon to the oven for about 2-5 minutes until browned. Pour the Merlot sauce on top and serve immediately with asparagus or brussel sprouts.
Portabella Capped Filet Mignon
Ingredients:
- 4 filet mignon steaks
- 4 large portabella mushrooms
- 4 slices bacon
- 2 tbsp olive oil
- 1 clove minced garlic
- ¼ cup soy sauce
- 1 tsp oregano
- ½ cup chopped onion
- Salt & pepper to taste
Directions:
Preheat the grill to medium-high heat. Remove the caps from the mushrooms and sauté them in a small saucepan with heated olive oil. Wrap each filet mignon with 1 slice of bacon using a toothpick to hold it in place. Place each filet mignon on the grill for 10-15 minutes or until desired doneness. Meanwhile, in small saucepan, heat 1 tbsp of olive oil, garlic, onion, oregano and soy sauce and bring them to a boil. Place the portabella cap on each filet mignon and top with the sauce. Serve immediately with au gratin potatoes and fresh vegetables.
