Filet Mignon Stuffed with Fontina, Prosciutto, and Sage

Filet Mignon Stuffed with Fontina, Prosciutto, and Sage ingredients

• 2 each filet mignon steaks, 1.5-inch thick
• 2 oz fontina cheese, finely diced
• 2 slices prosciutto, thinly sliced and finely minced
• 1 tbsp fresh sage leaves, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper, freshly ground
• 0.25 cup dry white wine (e.g., Pinot Grigio)
• 0.25 cup chicken broth
• 1 tbsp unsalted butter, cold and cut into small pieces

How to make Filet Mignon Stuffed with Fontina, Prosciutto, and Sage

1. Preheat your oven to 400°F (200°C). Pat the filet mignon steaks completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the 2 ounces of finely diced fontina cheese, 2 slices of minced prosciutto, 1 tablespoon of chopped fresh sage, and 1 minced garlic clove. Mix well to create the stuffing.
3. Using a sharp paring knife, carefully cut a horizontal pocket into the side of each filet mignon steak, making sure not to cut all the way through to the other side. This creates a cavity for the stuffing.
4. Carefully spoon or push half of the fontina, prosciutto, and sage stuffing into the pocket of each filet. Secure the opening with one or two toothpicks if needed, to prevent the stuffing from leaking out during cooking.
5. Season both sides of the stuffed filets generously with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper.
6. Heat 1 tablespoon of olive oil in a heavy, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Once hot, carefully place the stuffed filets into the skillet.
7. Sear the filets for 3-4 minutes per side until a deep golden-brown crust forms. This searing step locks in flavor and creates texture.
8. Transfer the skillet to the preheated oven and roast for 8-12 minutes for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness. Use a meat thermometer inserted into the thickest part of the meat (avoiding the stuffing) to check.
9. Remove the skillet from the oven and transfer the filets to a cutting board. Tent them loosely with foil and let them rest for 5-7 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
10. While the steaks rest, place the same skillet back on the stovetop over medium heat. Add 0.25 cup of dry white wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 1-2 minutes until the wine has slightly reduced.
11. Stir in 0.25 cup of chicken broth and continue to simmer for another 2-3 minutes until the sauce has reduced by about half. Remove the skillet from the heat and whisk in 1 tablespoon of cold unsalted butter, a piece at a time, until melted and incorporated, creating a rich pan sauce.
12. Remove the toothpicks from the filets before serving. Drizzle the pan sauce over the rested steaks and serve immediately.

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