My son Bishop prepared this great dish on the show with me. Boy did I have a good time watching him make this great dish. The filets were so tender and the sauce made the difference. Prepare this recipe for a special person or for a special occasion. What the heck, just prepare this dish and enjoy every bite. Thanks  Bish!
Enjoy!
Shirley

Ingredients:
½ cup dry red wine
2 Tablespoons of lemon juice
4 Tablespoons of Allegro marinade
fresh cracked pepper
3 Tablespoons of garlic and onion medley seasoning
4- 8 ounce filets/2 inch thick
½ cup of blue cheese
3 Tablespoons of butter
3 Tablespoons of shallots
1 cup of mushrooms of choice
⅓ cup of dry red wine
1 cup beef broth
½ Tablespoon of fresh thyme or to taste
1 Tablespoon of cold water
½ Tablespoon of corn starch
salt and pepper to taste
1 Tablespoon of garlic, minced

Directions:
With a small paring knife, pierce the side of the filet and hollow out with finger until a pocket is formed. Stuff pocket with blue cheese until full. Repeat 2 to 3 times per filet. Mix together wine, lemon juice, Allegro, and seasoning. Marinate filets for at least 3 hours. Sear filets on both sides and then move to an oven safe pan and continue to cook at 250° in an oven until preferred temperature is reached. For the sauce, saute shallots in 1 Tablespoon of butter on medium high heat until shallots sweat out. Add 2 Tablespoons of butter and mushrooms and cook until mushrooms are tender (about 5 minutes). Add in red wine and reduce by half. About 15 minutes after the wine has reduced, add your garlic and broth and thyme and reduce again by half (about 15 minutes). Once your sauce has reduced, salt and pepper to taste. Dissolve your cornstarch in water. Reduce heat to medium and add the cornstarch to thicken sauce. Once the sauce has thickened, pour over filets and enjoy. Return to pot and cook on medium low heat. Add cream, salt, sugar, thyme, pepper, hot sauce, sour cream, and a pinch of ground red pepper. Whisk until smooth.

Comments (0)

Subscribe to this comment's feed