Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Filet mignons (10 oz. each)
12 oz Roquefort cheese, crumbled
12 Shitake mushrooms
- thinly sliced
1/2 c Clarified butter; melted

-----------------------RED WINE SAUCE----------------------------
1/2 c Red wine
6 Shallots; diced
2 c Veal stock
2 tb Sweet butter
- cut into small pieces
Salt (to taste)

In a side of each filet mignon make a slit 1" long. Stick a paring
knife through the slit and cut out a pocket inside the filet. Stuff
the filets with alternating layers of the cheese and the mushroms.
End the top layer with the mushrooms. Press the slit together so
that it closes. In a large skillet place the butter and heat it on
medium high until it is hot. Add the stuffed filet mignons and saut?
them for 4 to 6 minutes on each side, or until the desired doneness
is achieved. Pour the Red Wine Sauce over the top of the filets. RED
WINE SAUCE: In a small saucepan place the red wine and the shallots.
Cook them on medium high for 4 to 6 minutes, or until the liquid is
reduced to 3 tablespoons. Add the veal stock and cook the sauce for
15 minutes, or until it is reduced by 1/4. While whisking constantly,
add the pieces of butter one at a time. Add the salt and stir it in.

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