Roquefort Stuffed Filet Mignon Recipe


6–8 oz Filet Mignon



Roquefort cheese crumbles

Olive oil

Pre-heat oven to 350˚ (if desired)

This is a very simple and elegant item to cook. Place both filets on a cutting board with the narrow end down so they are standing up on their sides. With a very sharp paring knife, pierce the center of the narrow side (facing up) carefully, right in the center. Slide the knife back and forth to form a pouch or pocket right in the center of the filet. Take the Roquefort cheese crumbles and stuff the pouch or pocket as full as possible, (like stuffing an envelope).

Pre-heat a frying pan to medium heat. Heat olive oil in the pan until you get that wisp of smoke. Sear both sides of the filets — three minutes each side. Be careful that not all the cheese oozes out (some of it will). Check the temperature of both filets with a meat thermometer. Be sure the thermometer is in the meat near the center, but not in the cheese. The temperature should be 150˚ for medium-rare. Due to the pocket in the center of the fillet, the meat will cook much quicker than usual. If you prefer your meat well done, place the filets on a baking pan in a 350˚ oven for five minutes.

Take out these beautiful filets with the cheese melting from their centers, carefully position them on the serving plate and serve with any of Chef’s Sides.