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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

Makes

4 stuffed filets

Total Time

1 hour + chilling

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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, 34 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, 2030 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.

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.

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.

Peel and devein the shrimp, then dice them into small pieces so more can fit inside each filet.

Nutritional Facts

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