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
FOR THE STEAKS, TIE:
FOR THE FILLING, COOK:
FOR THE SAUCE, HEAT:
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.
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.
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.
Per stuffed filet + 2 Tbsp. sauce
% Daily Value*
Total Fat 59g 90%
Sodium 472mg 19%
Carbs 13g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.