Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Pan Roasted filet stuffed with blue cheese
|
1/4 lb. Bacon, chopped |
|
1/2 cup chopped onion |
|
1/2 t chopped garlic |
|
1/4 cup walnut pieces |
|
1/2 lb green beans, blanched and shocked in ice water |
|
salt and pepper |
|
|
|
2 filets (I used 5 oz) |
|
1 oz blue cheese per filet |
|
salt and cracked pepper |
|
1 tbsp olive oil |
|
1/2 tablespoon chopped parsley |
Preheat oven to 400 degrees.
In hot sauté pan, render the bacon until crispy, stirring occasionally. Stir in onions, garlic, and walnuts. Sauté about 3 minutes. Add the green beans. Season with salt and pepper. Sauté for 2 minutes. Reduce heat to low to keep salad warm.
On the side of each filet make a 2" slit to form a pocket. Stuff each pocket with blue cheese. Season filets with salt and pepper. In ovenproof sauté pan, add the olive oil. When hot, sear the filets for 2 minutes on each side. Place the pan in the oven and roast the filets for 6-7 minutes for medium-rare( if using 8 oz filets.) Remove filets from pan.
To serve, spoon the salad into the center of each plate. Place filets on top of salad.