![Shrimp-Stuffed Filet Mignon](http://images.ctfassets.net/uw7yiu2kuigc/e175ceb65e6b8a99675fa0c7b014dd4acc3fc40b05c3b7e474f1d1b23976566d/983d8fa1ec7d464559000f0e171d66e4/image.jpg?fit=crop&w=572&h=730&f=top)
Lunch / Dinner
Shrimp-Stuffed Filet Mignon
It may seem impossible to pull off a memorable holiday meal without spending the day in the kitchen. But do-ahead recipes, such as these filets, prove it can be done gracefully and stress free
Ingredients
FOR THE STEAKS, TIE:
FOR THE FILLING, COOK:
ADD:
STIR IN:
PULSE:
FOR THE SAUCE, HEAT:
SLOWLY WHISK:
For four individual steaks, it's easier to buy filets from a butcher than to cut them yourself. Choose steaks at least 2 inches thick — they hold more filling and are less likely to overcook.
Instructions
Preheat oven to 400°.
For the steaks, tie each filet with a 14-inch piece of kitchen twine to help hold their shape. Pat filets dry with paper towels and season with salt and black pepper.
Sear steaks in oil in a large sauté pan over medium-high heat, 5 minutes per side. Transfer steaks to a cooling rack. When cool, cut pockets into steaks (see this week's tip).
For the filling, cook bacon in a skillet over medium heat until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste; cook mixture until darkened slightly, about 3 minutes more.
Add celery, bell pepper, garlic, 1 tsp. Worcestershire, and thyme. Cook vegetables until softened, 3–4 minutes.
Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season filling with salt and Tabasco. Let filling cool, then stuff the filets.
Pulse bread and parsley in a food processor until crumbly. Sprinkle topping over stuffed filets.
Roast filets on a rack, 20–30 minutes. Let filets rest, then remove strings.
For the sauce, heat wine, shallots, peppercorns, tarragon sprig, and lemon juice to a boil in a saucepan. Simmer liquid until reduced to 2 Tbsp., about 5 minutes. Reduce heat to medium.
Gradually add butter a few pieces at a time, whisking constantly until melted. Decrease heat to low; strain and return liquid to saucepan.
Slowly whisk egg yolk mixture into butter mixture a little at a time. Cook sauce until thickened, about 3 minutes.
Off heat, add tarragon and ¼ tsp. Worcestershire; season with salt and Tabasco. Serve sauce over filets.
![Tie the filets with kitchen twine secured with a double knot to help them hold their shape as they cook.](http://images.ctfassets.net/uw7yiu2kuigc/f73010c015a0834bdd7cbf1ebbac434c0b07878dcdc45aac13cd019199ab6689/bf40d9442fd3d9b4e1eb44268eb37252/step1.jpg?fit=crop&w=286&h=365&f=top)
Tie the filets with kitchen twine secured with a double knot to help them hold their shape as they cook.
![To prevent the bottoms from getting soggy, let the filets cool on a wire rack before making the pockets.](http://images.ctfassets.net/uw7yiu2kuigc/2411103e69204a5d68599951367408444450ce8be3259b6a897575bbf89af01f/1c85c880deffaadd9b4868482f3f2618/step2.jpg?fit=crop&w=286&h=365&f=top)
To prevent the bottoms from getting soggy, let the filets cool on a wire rack before making the pockets.
![Peel and devein the shrimp, then dice them into small pieces so more can fit inside each filet.](http://images.ctfassets.net/uw7yiu2kuigc/019279c7f076a48235352eb80d05d92c7b0d31ffa399ef9bd10d7aef7dc59b77/5fbdc955b12dd9226b9a41e072f5f26a/step3.jpg?fit=crop&w=286&h=365&f=top)
Peel and devein the shrimp, then dice them into small pieces so more can fit inside each filet.
Nutritional Facts
Nutritional Facts
Per stuffed filet + 2 Tbsp. sauce
Calories: 929
% Daily Value*
Total Fat 59g 90%
Sodium 472mg 19%
Carbs 13g 4%
Fiber 1g 4%
Protein 79g
*Percent Daily Values are based on a 2,000 calorie diet.