Recipe courtesy of Joey Altman

Grilled Filet Mignon Stuffed with Foie Gras and Morel Sauce

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Ingredients

2 tablespoons butter

2 tablespoons minced shallots

1 pound fresh morel mushrooms, split in half and brushed clean

1 tablespoons minced garlic

2 cups red wine

1 cup veal stock or beef broth

2 tablespoons chopped fresh thyme

Salt and pepper, to taste

4 (8-ounce) filet mignon steaks, cut from the center of beef tender loin

4 (2-ounce) slices foie gras*

Olive oil

Salt and pepper

Directions

  1. To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
  2. Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
  3. *Fatted duck or goose livers available in specialty food stores.

Cook’s Note

*Fatted duck or goose livers available in specialty food stores.

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