Filet Mignon Stuffed with Roasted Red Pepper, Spinach, and Provolone with Garlic-Rosemary Au Jus

Filet Mignon Stuffed with Roasted Red Pepper, Spinach, and Provolone with Garlic-Rosemary Au Jus ingredients

• 4 7-8 oz each, cut 1.5-2 i Filet mignon steaks
• 0.5 cup, finely diced (from Roasted red peppers
• 2 cups, packed, roughly ch Fresh spinach
• 0.5 cup, shredded or finely Provolone cheese
• 0.5 tsp Garlic powder
• 1.5 tsp, divided Salt
• 1 tsp, divided Black pepper
• 2 tbsp Olive oil
• 1.5 cups Beef broth
• 2 minced Garlic cloves
• 1 sprig (about 2 inches) Fresh rosemary
• 0.25 cup (optional) Red wine (dry)
• 0.5 tsp Worcestershire sauce
• 1 tsp (for thickening, opt Cornstarch
• 1 tbsp (for cornstarch slu Cold water

How to make Filet Mignon Stuffed with Roasted Red Pepper, Spinach, and Provolone with Garlic-Rosemary Au Jus

1. Preheat your oven to 400°F (200°C). Prepare the stuffing by gently squeezing excess liquid from the diced roasted red peppers. In a medium bowl, combine the 0.5 cup diced roasted red peppers, 2 cups chopped fresh spinach, 0.5 cup shredded provolone cheese, and 0.5 tsp garlic powder. Season with 0.25 tsp salt and 0.25 tsp black pepper; mix well.
2. Prepare the filet mignon by patting each steak dry with paper towels. Using a sharp paring knife, carefully cut a horizontal pocket into the side of each filet, going about two-thirds of the way through, without cutting all the way to the other side.
3. Evenly divide the stuffing mixture and gently spoon it into the pockets of each filet. If necessary, secure the opening of the pocket with a toothpick to prevent the filling from escaping during cooking.
4. Season the outside of each stuffed filet generously with the remaining 1.25 tsp salt and 0.75 tsp black pepper.
5. Heat 2 tablespoons of olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the stuffed filets in the hot skillet and sear for 2-3 minutes per side, turning with tongs, until a golden-brown crust forms on all surfaces.
6. Transfer the skillet directly to the preheated oven. Roast for 10-15 minutes for medium-rare (internal temperature of 130-135°F or 54-57°C), or longer for your desired doneness. Use a meat thermometer inserted into the center of the meat, avoiding the stuffing.
7. While the filets are roasting, prepare the au jus. After removing the skillet from the oven, transfer the filets to a cutting board to rest, loosely tented with foil, for 5-10 minutes. This resting period is crucial for juices to redistribute.
8. Place the skillet (with pan drippings) back on the stovetop over medium heat. Add 2 minced garlic cloves and 1 fresh rosemary sprig, cooking for 30 seconds until fragrant. If using, pour in 0.25 cup red wine and deglaze the pan, scraping up any browned bits from the bottom.
9. Stir in 1.5 cups beef broth and 0.5 tsp Worcestershire sauce. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to reduce slightly. Taste and adjust seasoning as needed.
10. For a slightly thicker au jus, whisk 1 tsp cornstarch with 1 tbsp cold water in a small bowl to create a slurry. Stir the slurry into the simmering au jus and cook for 1-2 minutes until it thickens slightly. Remove the rosemary sprig.
11. Remove toothpicks from the rested filets. To serve, slice each stuffed filet into thick medallions to reveal the beautiful filling. Drizzle generously with the warm garlic-rosemary au jus.

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