Wild Bacon-Bleu Stuffed Filet Mignon

Sharon Holland, St. Louis Park, MN
2015 wild rice recipe contest finalist

    4 8 oz filet mignon (tenderloin steaks), 2" thick
    3 tbsp canola oil
    4 strips thick cut bacon, diced
    1 cup cooked wild rice
    1 cup diced baby portabella mushrooms
    1 box (9 oz) frozen Green Giant® Steamers Chopped Spinach, thawed and squeezed to remove moisture
    4 garlic cloves, minced
    1/4 cup dry sherry
    1 tbsp minced fresh thyme salt and pepper to taste
    1 cup crumbled bleu cheese
    2 tbsp Sargento® Artisan Blends® Shredded Parmesan Cheese

Preheat oven to 400ºF. In large skillet, sear steaks in oil, 5 minutes each side; cool. In skillet, fry bacon. Stir in wild rice, mushrooms, spinach, and garlic; coat with drippings. Stir in sherry; cook until nearly evaporated. Cool slightly. Stir in seasonings and bleu cheese. Cut deep "X" into filets, lift corners and snip to make flap; stuff with mixture, top with parmesan; roast 20-30 minutes.

4 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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