Stuffed Filet Mignon

Stuffed Filet Mignon

Ingredients:
1 tablespoon butter
2 cloves garlic, minced
1 small onion, thinly sliced
1 cup button mushrooms, thinly sliced
1 tablespoon balsamic vinegar
2 thick cut, free-range, organic, grass fed tenderloin filets
Freshly ground black pepper, to taste

Directions:
Heat a skillet over medium heat. Add the butter, followed by the onions and
mushrooms. Sauté for 10 minutes until onions are clear and mushrooms are
softened and lightly browned. Add the garlic and cook for another 2 minutes. Add
the balsamic vinegar and set aside. Season with freshly ground black pepper to
taste.
Preheat a grill over medium-high heat. Cut a small pocket in the side of each
filet, being careful to leave about a half inch between the outside of the steak and
the pocket.
Stuff the steaks with the onion and mushroom mixture. Grill for about 5-6
minutes per side, or until desired doneness.
Let rest for 5 minutes and serve immediately.
Chapter 6
Main Dish:
Poultry
Crunchy Pecan Chicken
Serves 4
Forget breaded chicken breasts! Pecan chicken is infinitely better, with a sweet
and crunchy crust that the whole family will love. This recipe is easy enough for a
weeknight, but elegant enough for a special dinner. Serve it with roasted asparagus
or Brussels sprouts for a healthy meal that will become a regular in your menu
rotation.