Servings: 8
stuffing
2 tbsp (25 mL) butter
1 tbsp (15 mL) chopped garlic
1/2 cup (125 mL) chopped shallots
1/4 cup (50 mL) chopped walnuts
1/4 cup (50 mL) ground walnuts
1 tbsp (15 mL) grated lemon zest
1 egg, beaten
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh thyme
2 tbsp (25 mL) port
filet
4 lb (2 kg) filet of beef
2 tbsp (25 mL) butter
2 tbsp (25 mL) Dijon mustard
Freshly ground pepper
port sauce
2 tbsp (25 mL) butter
1/4 cup (50 mL) finely chopped shallots
1/2 oz (14 g) dried morels, soaked in hot water
1/2 cup (125 mL) port
1/2 cup (125 mL) 35% cream
Method
Preheat oven to 400 F (200 C).
stuffing
In small saucepan, over medium heat sauté shallots and garlic in butter until soft. Remove from heat and add walnuts, lemon zest, egg, parsley, thyme and port.
filet
Make a pocket by slicing through the top from one end to the other, about three-quarters of the way down. Rub inside and out with mustard, season with salt and pepper. Fill opening with stuffing. Wrap filet with butcher's twine to retain shape. In large heavy fry pan, over high heat melt butter and place filet in pan and brown on all sides. Transfer to roasting pan and cook in oven 50 to 60 minutes or until cooked to your liking. Allow to sit 5 minutes before cutting.
Sauce
Over medium heat sauté shallots in butter, until soft. Stir in morels. Add port and cream. Reduce heat to medium-low, stirring constantly until mixture is reduced by half.
Per 4 oz serving: Cal 408 / Pro 37 g / Fat 26 g / Carb 5 g