Stuffed Filet Mignon with Duck Mousse over a Reduction of Balsamic Vinegar and Cote du Rhone


On week-ends, I love to spend a little more time in the kitchen and prepare meals that are a bit more refined than the ones I cook during the weeks, but yesterday I had a busy day so I decided I would fix steak and potato. Both can be prepared quickly, and may not need much preparation if time is running out. Well, I had a cooking class on baking gifts and time ran away from me so by the time dinner came around, I did not really feel like cooking what I planned. Instead we ate left-overs…So today, guess what was on the menu? Steak and Potato;-) We had garlic mashed potatoes with Stuffed Filet Mignon.

For recipe of the Mashed Potatoes, please look at  the post on Garlic Mashed Potatoes the Quick Way.

Ingredients for 4 people: 4 petites filet mignon steaks, 1 package of duck mousse ( can be found at the fresh market), 1 cup of red wine ( I used left-over Cote du Rhone), 2 tbsp of balsamic vinegar, 1 tsp of liquid Maggi ( if you don’t have, then use low sodium soy sauce), salt and pepper, 1 tbsp of olive oil, 1 tbsp of unsalted butter, 1/2 tsp of flour. 4 shallots peeled and sliced thinly.

With a sharp knife, make an opening into the width of each steak so that you will be able to stuff the steak with the mousse. Slice about 1/3 inch of mousse, and place inside the steak.  Close up the holes by pressing the meat together. Set aside. In a frying pan, warm up 1 tbsp of olive oil. When the oil is getting hot, stir fry the shallots until they become golden and soft. Remove the shallots from the pan and set aside. In the same frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the steaks and cook for 1 minutes on medium-high heat. Sprinkle salt and pepper over the steaks. Flip them over and cook them also for 1-2 minutes on medium-high. Cover the pan with a lid and cook for another 1-2 minutes or until the meat is cooked at the temperature that you like. Remove the steaks from the pan, place them on a warm plate and cover them with an aluminium foil. Place the pan back on the stove on high heat. Throw in 1 cup of red wine, 2 tbsp of balsamic vinegar and 1 tsp of Maggi. Stir well. The sauce should be simmering. Keep stirring and with a spatula, scrub the bottom of the pan to remove the drippings into the wine. Lower the temperature to medium heat and add 1 tsp of flour. With a small whip, mix well until the sauce is thickening. Add salt and pepper if you feel it needs it. You may also add a pinch of sugar, if you feel the sauce is too acidic. I did neither. My husband liked it the way it was. Yeah:-)

To serve, spoon the mashed potatoes on the plate, place the steak next to it. Drizzle the sauce over the steak and add a few tsp of sauteed shallots over the sauce. Et Voila!

Bon Appetit and Happy Cooking!!!